The Best Mini Loaded Sweet Potatoes with Cranberry Drizzle

Course: Comfort Food

Cuisine: American

Keyword: Cranberry Drizzle, Gluten-Free Appetizers, Holiday Recipes, Mini Loaded Sweet Potatoes, Thanksgiving Appetizers, Vegan Appetizers

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bites

Calories: 150kcal

These Mini Loaded Sweet Potatoes with Cranberry Drizzle are a must-try for their irresistible flavors, vibrant presentation, and diet-friendly options, perfect for any holiday gathering.

Print Recipe

Equipment

Oven
Baking sheet
Parchment Paper
mixing bowl

Ingredients

For the Sweet Potatoes

1 pound Mini Sweet Potatoes Use bite-sized sweet potatoes for easy handling and a delightful taste.
2 tablespoons Olive Oil Drizzle on before roasting to enhance flavor and achieve that golden crisp.
1 teaspoon Salt
1 teaspoon Pepper

For the Toppings

1 cup Cranberry Sauce A tart and sweet drizzle that brings balance; homemade is great, but store-bought works too!
½ cup Sour Cream Adds creaminess; substitute with dairy-free options for a vegan version.
2 tablespoons Chopped Chives For a fresh, oniony pop, sprinkle on top right before serving for color and flavor.
½ cup Shredded Cheese A melty addition for those who want a savory twist; use vegan cheese for a plant-based option.
¼ cup Chopped Pecans or Walnuts Add crunch and flavor contrast; omit for a nut-free recipe.

Instructions

Preparation Steps

Preheat your oven to 400°F (200°C).
Wash the mini sweet potatoes and poke them with a fork. Drizzle with olive oil, salt, and pepper. Place on a lined baking sheet.
Bake the sweet potatoes for 25-30 minutes or until fork-tender and slightly crispy.
While roasting, prepare toppings by mixing sour cream and chopping chives.
Slice roasted potatoes open and top with sour cream, cranberry sauce, and chives or cheese.
Serve warm on a festive platter.

Notes

Quality ingredients and serving these warm will enhance the experience. Feel free to customize toppings to suit your taste.

Nutrition