Layers of sweet potato, cranberry jalapeño, creamy cheese, and herbs—perfect for snacking or holiday gatherings.
# What You'll Need:
→ Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Cranberry Jalapeño Dip
05 - 1 cup fresh cranberries or thawed frozen cranberries
06 - 1 jalapeño, seeded and finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 2 green onions, sliced
09 - 2 tablespoons honey or maple syrup
10 - 1 tablespoon fresh lime juice
11 - 1/8 teaspoon salt
12 - 1/4 cup cream cheese, softened
→ Topping
13 - 1/4 cup feta cheese, crumbled or goat cheese
14 - 2 tablespoons fresh parsley or cilantro, chopped
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato slices with olive oil, sea salt, and black pepper. Arrange slices in a single layer on the prepared baking sheet.
03 - Roast in the oven for 25 to 30 minutes, flipping each piece halfway through, until tender and lightly golden. Let cool slightly after removing from the oven.
04 - In a food processor, pulse cranberries, jalapeño, cilantro, green onions, honey, lime juice, and salt until finely chopped but not pureed. Transfer to a bowl and fold in the softened cream cheese until well combined.
05 - Place a spoonful of cranberry jalapeño dip on half of the roasted sweet potato rounds. Top with a second round to form stacks, add a little more dip, and finish each with crumbled feta and chopped herbs.
06 - Arrange stacks on a serving plate. Serve immediately or chill for up to 2 hours before serving.
