Save Layers of tender roasted sweet potato slices topped with a zesty cranberry jalapeño dip, finished with creamy cheese and fresh herbs. Perfect as a festive appetizer or side dish.
I first served these sweet potato stacks at a family Thanksgiving, and they were a surprise hit with both the kids and adults. The spicy-tart dip paired with creamy cheese made these disappear fast!
Ingredients
- Sweet Potatoes: 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds, 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper
- Cranberry Jalapeño Dip: 1 cup fresh cranberries (or thawed frozen), 1 jalapeño seeded and finely chopped, 1/4 cup fresh cilantro chopped, 2 green onions sliced, 2 tbsp honey or maple syrup, 1 tbsp fresh lime juice, 1/8 tsp salt, 1/4 cup cream cheese softened
- Topping: 1/4 cup feta cheese crumbled (or goat cheese), 2 tbsp fresh parsley or cilantro chopped
Instructions
- Prep & Roast Sweet Potatoes:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Toss rounds with olive oil, salt, pepper; arrange in single layer and roast 25 to 30 minutes, flipping halfway, until tender and lightly golden. Cool slightly.
- Make Cranberry Jalapeño Dip:
- Pulse cranberries, jalapeño, cilantro, green onion, honey, lime juice, salt in food processor until finely chopped, not puréed. Transfer to bowl and stir in softened cream cheese until well mixed.
- Assemble & Serve:
- Place spoonful of dip on each sweet potato round. Stack with second round, add more dip, finish with sprinkle of cheese and herbs. Serve immediately, or chill up to 2 hours before serving.
Save My kids loved helping layer the sweet potato stacks and adding the colorful cranberry dip. These have now become a holiday tradition at our house!
Required Tools
Baking sheet, parchment paper, sharp knife, food processor, mixing bowls, spatula or spoon
Notes
For extra flavor, add a pinch of ground cumin to the dip. Substitute cream cheese with vegan cream cheese for a dairy-free version. Great as part of a holiday buffet or as a colorful vegetarian starter.
Nutritional Information
Per stack: 110 calories, 6 g total fat, 14 g carbohydrates, 2 g protein
Save This festive appetizer is colorful, crowd-pleasing and simple to prep ahead. Enjoy these stacks warm or chilled for your next celebration!
Recipe Questions & Answers
- → Can the sweet potato stacks be made in advance?
You can roast the sweet potato rounds and prepare the cranberry jalapeño topping in advance. Assemble just before serving for best texture.
- → What cheese can be substituted for feta?
Goat cheese makes a great alternative to feta. For a dairy-free version, use vegan cream cheese and skip the feta.
- → Is this dish suitable for gluten-free diets?
Yes, all the ingredients are naturally gluten-free. Double-check any store-bought cheeses to be sure.
- → What can I use instead of honey?
Maple syrup is a perfect substitute for honey, offering similar sweetness and flavor.
- → How spicy are the jalapeños in this dish?
With the seeds removed, jalapeños provide gentle heat. For less spice, use half a pepper or none at all.
- → Can this appetizer be served cold?
Sweet potato stacks taste delicious whether served warm from the oven or lightly chilled for up to two hours.