Layers of sweet potato with tangy cranberry-jalapeño dip, creamy cheese, and herbs for a vibrant, easy appetizer.
# Ingredients:
→ Sweet Potatoes
01 - 2 large sweet potatoes, peeled and sliced into 1/2-inch thick rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground 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, thinly 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
# Instructions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss sweet potato rounds with olive oil, sea salt, and black pepper until evenly coated.
03 - Arrange sweet potato rounds in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly golden. Allow to cool slightly.
04 - Combine cranberries, jalapeño, cilantro, green onions, honey or maple syrup, lime juice, and salt in a food processor. Pulse until finely chopped but not puréed.
05 - Transfer cranberry mixture to a bowl. Stir in softened cream cheese until smoothly combined.
06 - Top each sweet potato round with a spoonful of cranberry jalapeño dip. Stack a second round on top, add more dip, and finish with crumbled feta and fresh herbs.
07 - Serve immediately, or chill stacks in the refrigerator for up to 2 hours before serving.
