Save 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 sweet potato stacks for a holiday potluck, and they disappeared fast! The cranberry jalapeño dip adds just enough brightness and heat to make every bite burst with flavor.
Ingredients
- Sweet Potatoes: 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds, 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper
- Cranberry Jalapeño Dip: 1 cup fresh cranberries (or thawed frozen), 1 jalapeño seeded and finely chopped, 1/4 cup fresh cilantro chopped, 2 green onions sliced, 2 tbsp honey or maple syrup, 1 tbsp fresh lime juice, 1/8 tsp salt, 1/4 cup cream cheese softened
- Topping: 1/4 cup feta cheese crumbled (or goat cheese), 2 tbsp fresh parsley or cilantro chopped
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Instructions
- Prep Sweet Potatoes:
- Preheat the oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet.
- Roast Sweet Potatoes:
- Roast for 25–30 minutes, flipping halfway, until tender and lightly golden. Let cool slightly.
- Make Cranberry Jalapeño Dip:
- In a food processor, pulse cranberries, jalapeño, cilantro, green onions, honey, lime juice, and salt until finely chopped but not puréed. Transfer mixture to a bowl and stir in softened cream cheese.
- Assemble Stacks:
- Place a spoonful of cranberry jalapeño dip on each sweet potato round. Stack another round on top, add more dip, and finish with feta and herbs.
- Serve:
- Serve immediately or chill up to 2 hours before serving.
Save 
Save My family now requests these stacks every Thanksgiving as part of our vegetarian side spread. The kids love layering their own stacks and adding their favorite herbs on top!
Required Tools
Baking sheet, parchment paper, sharp knife, food processor, mixing bowls, spatula or spoon
Notes
For extra flavor, add a pinch of ground cumin to the dip. Substitute cream cheese with vegan cream cheese for a dairy-free version. These stacks make a vibrant, crowd-pleasing starter or party bite.
Nutritional Information
Per stack: 110 calories, 6 g total fat, 14 g carbohydrates, 2 g protein
Save 
Save Serve chilled or at room temperature for fuss-free entertaining. They make every holiday table a little more festive and flavorful.
Recipe FAQ
- → How do I get sweet potatoes perfectly roasted?
Toss rounds in olive oil, salt, and pepper, then roast on parchment at 400°F until golden and tender, flipping halfway.
- → Can I prepare the cranberry jalapeño blend ahead?
Yes. Make the blend and refrigerate for up to one day, adding cream cheese just before stacking for best texture.
- → Which cheese works best for topping?
Feta or goat cheese both offer a creamy tang. You may use dairy-free alternatives if desired.
- → Are these suitable for gluten-free diets?
Yes, all listed ingredients are naturally gluten-free. Always double-check cheese labels for possible additives.
- → What herbs pair well for garnish?
Fresh parsley or cilantro add brightness and color, complementing the sweet and spicy flavors beautifully.
- → Can I serve these cold?
Absolutely. They can be chilled for up to two hours before serving, making them ideal for advance prep.
