Sweet Potato Rounds
These roasted sweet potato bites topped with a maple and citrus cream cheese spread strike the perfect balance of sweetness, creaminess, and crunch. The combination of Canadian cheese, maple syrup, and cranberries makes this a festive, colourful appetizer that’s perfect for the holidays and sure to impress your guests. A little bite bursting with Canadian flavour!
- Prep: 20 min
- Baking: 30 - 40 min
Ingredients
- Sweet Potatoes
- 2 sweet potatoes, sliced into 5 mm (¼ in) rounds
- 1 tbsp (5 mL) melted Canadian salted butter
- Cream Cheese Spread
- 1 cup (227 g) Canadian cream cheese
- 1 tbsp (5 mL) Canadian 35% cooking cream
- 1 tbsp (5 mL) maple syrup
- 1 tbsp (5 mL) orange zest
- 1 tbsp (5 mL) fresh thyme
- Salt and pepper, to taste
- Topping
- ⅔ cup (90 g) chopped dried cranberries
-
⅔ cup (90 g) chopped pecans
-
3 tbsp (15 mL) maple syrup
-
1 tbsp (5 mL) orange zest
-
1 tbsp (5 mL) fresh thyme
-
1 tbsp (5 mL) Canadian salted butter
Make it with Canadian Dairy
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Preparation
Preheat the oven to 425°F (215°C). Rinse the sweet potatoes thoroughly (leave the skin on if desired). Slice into rounds about 5 mm (¼ in) thick.
Arrange the slices on a parchment-lined baking sheet in a single layer. Brush with melted butter. Bake for 30 to 40 minutes, or until golden and tender, flipping halfway through.
Prepare the cream cheese spread
In a food processor, combine the cream cheese, cooking cream, maple syrup, orange zest, thyme, salt, and pepper. Blend until smooth and creamy, about 2 to 3 minutes.
Prepare the cranberry-pecan topping
In a small bowl, mix the cranberries, pecans, maple syrup, orange zest, and thyme. In a pan over medium heat, melt the butter, then add the mixture. Cook for a few minutes, stirring, until warmed and fragrant.
Assemble
Spoon a dollop of the cream cheese spread onto each warm sweet potato round. Top with a bit of the cranberry-pecan mixture. Serve immediately or at room temperature.
