Slices of sweet potato with dollops of tart cranberry sauce finished off with creamy smooth gouda pair together in this easy appetizer recipe that works for the holidays or anytime. It’s perfect for a pre-Thanksgiving table or the days following as it’s a great way to use up leftover cranberry sauce.
A day my daughter will eat sweet potato and ask for more is a good day. These cranberry and sweet potato bites may not be the kid winner on the party table but they look pretty and will be a hit with the adults. You might even decide to skip the sweet potatoes on your Thanksgiving table and introduce them as an appetizer instead. Want to make this appetizer recipe vegan? Just skip the cheese!
You can prep the potatoes ahead of time and warm them up a bit before topping them with cranberry sauce and cheese, but with how easy it is, the only prep I would do ahead of time is slicing the potatoes and lightly oiling them (instead of the pan). Then I throw them in a Ziploc bag until I’m ready to roast them.
You can use canned whole berry cranberry sauce if you like, but homemade cranberry sauce is easy and you will love that fresh taste so much more. I like to set a bit aside from my Thanksgiving dinner to serve before the meal or later in the evening when everyone is feeling just a little hungry. It’s a great way to add sweet potatoes to the day without putting them on an already overflowing dinner table, but you could also serve them in place of traditional sweet potato dishes.
Cranberry Sweet Potato Bites
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 1x
Ingredients
- 2 sweet potatoes
- 1 cup cranberry sauce
- 1/4 cup grated gouda (or mild cheddar)
- Oil
Instructions
- Preheat oven to 400 degrees.
- Slice sweet potatoes into 1/8-1/4 inch rounds and keep 24 1.5-2 inch in diameter rounds for your appetizer. I roast all the smaller bits to enjoy as a snack or dinner side and keep the larger ones for my appetizer.
- Oil a baking sheet and lay 24 sweet potato rounds on it, flipping once so both sides are oiled.
- Bake for 15 minutes then flip and bake 5 minutes more.
- Arrange on serving tray and top each round with approximately 1 teaspoon of cranberry sauce.
- Add a bit of shredded gouda to the top.
- Serve.
Check out this week’s resource post and learn more facts about sweet potatoes, like the fact they are only distantly related to the white potato. Say what?!
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