Pin 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 made these for a Thanksgiving potluck, and everyone loved the tangy dip over warm sweet potatoes. The combo of spicy jalapeño and sweet cranberries brightens up any table.
Ingredients
- Sweet Potatoes: 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
- Olive oil: 2 tbsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Cranberries: 1 cup fresh cranberries (or thawed frozen)
- Jalapeño: 1 jalapeño, seeded and finely chopped
- Fresh cilantro: 1/4 cup, chopped
- Green onions: 2, sliced
- Honey or maple syrup: 2 tbsp
- Fresh lime juice: 1 tbsp
- Salt: 1/8 tsp
- Cream cheese: 1/4 cup, softened
- Feta cheese: 1/4 cup, crumbled (or goat cheese)
- Fresh parsley or cilantro: 2 tbsp, chopped
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Instructions
- Prep Oven and Sheet:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season and Arrange Sweet Potatoes:
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
- Roast Sweet Potatoes:
- Roast for 25–30 minutes, flipping halfway, until tender and lightly golden. Remove and let cool slightly.
- Prepare Dip:
- In a food processor, pulse cranberries, jalapeño, cilantro, green onions, honey, lime juice, and salt until finely chopped but not puréed.
- Combine with Cream Cheese:
- Transfer the mixture to a bowl and stir in softened cream cheese until well combined.
- Assemble Stacks:
- Place a small spoonful of cranberry jalapeño dip on each sweet potato round. Stack a second round on top, add more dip, and finish with a sprinkle of feta and herbs.
- Serve:
- Serve immediately, or chill up to 2 hours before serving.
Pin Last Christmas, my kids had fun helping stack the potatoes and dollop the cranberry dip. It made for a colorful starter everyone still talks about.
Required Tools
Baking sheet, parchment paper, sharp knife, food processor, mixing bowls, spatula or spoon
Allergen Information
Contains dairy (cream cheese, feta/goat cheese), gluten-free as written. Always check labels for processed cheese and cream cheese if allergies are a concern.
Nutritional Information
Calories: 110; Total Fat: 6 g; Carbohydrates: 14 g; Protein: 2 g (per stack)
Pin Serve these stacks warm or at room temperature for best flavor. They're guaranteed to be a hit at any holiday gathering!
Recipe Q&A
- → Can I use frozen cranberries?
Yes, frozen cranberries work well. Thaw them before pulsing with other ingredients for best texture and flavor.
- → Is there a dairy-free alternative?
Substitute vegan cream cheese and plant-based feta or goat cheese for a dairy-free variation that's equally delicious.
- → Will this work as a make-ahead dish?
The stacks can be assembled up to two hours in advance and chilled. Add toppings just before serving for freshness.
- → How spicy is the jalapeño dip?
The jalapeño adds mild heat. Remove seeds for a softer kick, or leave some for extra spice if desired.
- → Can I add extra seasonings?
A pinch of ground cumin or smoked paprika enhances the dip’s flavor profile and complements the sweet potatoes.
- → What herbs pair best with the stacks?
Fresh cilantro or parsley bring brightness and aroma. You can mix and match based on personal preference.
