# Components:
→ Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
→ Cranberry Jalapeño Dip
05 - 1 cup fresh cranberries (or thawed frozen)
06 - 1 jalapeño, seeded and finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 2 green onions, sliced
09 - 2 tbsp honey or maple syrup
10 - 1 tbsp fresh lime juice
11 - 1/8 tsp salt
12 - 1/4 cup cream cheese, softened
→ Topping
13 - 1/4 cup feta cheese, crumbled (or goat cheese)
14 - 2 tbsp fresh parsley or cilantro, chopped
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 25–30 minutes, flipping halfway, until tender and lightly golden. Remove and let cool slightly.
04 - Meanwhile, prepare the cranberry jalapeño dip: In a food processor, pulse cranberries, jalapeño, cilantro, green onions, honey, lime juice, and salt until finely chopped but not puréed.
05 - Transfer the mixture to a bowl and stir in softened cream cheese until well combined.
06 - To assemble, place a small spoonful of cranberry jalapeño dip on each sweet potato round. Stack a second round on top, add more dip, and finish with a sprinkle of feta and herbs.
07 - Serve immediately, or chill up to 2 hours before serving.
