Ingredients

The following ingredients have 4 Servings
  • 3 sweet potato (700 grams, washed & unpeeled, cut into 1/2 inch rounds)
  • 2 teaspoons olive oil
  • 1/3 cup pecans (roasted)
  • 8 oz cream cheese (at room temperature)
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon powder
  • 1-2 tablespoons dried cranberries (optional)

Instruction

  • Pre heat oven to 425 F degrees. Line a baking sheet with parchment paper and set aside.
  • Wash and scrub the sweet potatoes, do not peel them. Pat dry them and then cut them into thick rounds (with the skin on), around 1/2 inch each.
  • Toss them with 2 teaspoons of olive oil and then arrange on a baking tray lined with parchment paper.
  • Bake at 425 F degrees for 20-22 minutes until fork tender.
  • While the sweet potatoes are getting done, toast the pecans on a pan for 3-4 minutes till fragrant. Set aside.
  • To make the maple cream cheese, beat the room temperature cream cheese till smooth and creamy.
  • Add maple syrup, vanilla extract, cinnamon powder to the bowl and mix till everything is well combined. The topping is now ready.
  • Take out the roasted sweet potato rounds out of the oven, top them with prepared maple cream cheese.
  • Garnish with toasted pecans and dried cranberries (if using). Serve immediately as an appetizer or snack!