# What You'll Need:
→ Sweet Potato Base
01 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Cranberry Jalapeño Dip
05 - 1 cup fresh cranberries or thawed frozen cranberries
06 - 1 jalapeño pepper, seeded and finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 2 green onions, sliced
09 - 2 tablespoons honey or pure maple syrup
10 - 1 tablespoon fresh lime juice
11 - 1/8 teaspoon salt
12 - 1/4 cup cream cheese, softened
→ Toppings
13 - 1/4 cup feta cheese, crumbled, or goat cheese
14 - 2 tablespoons fresh parsley or cilantro, chopped
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
02 - Toss sweet potato rounds with olive oil, sea salt, and black pepper. Place in a single layer on the prepared baking sheet.
03 - Roast sweet potato rounds for 25 to 30 minutes, flipping halfway, until they are tender and lightly golden. Remove from oven and allow to cool slightly.
04 - In a food processor, pulse cranberries, jalapeño, cilantro, green onions, honey, lime juice, and salt until finely chopped but not puréed.
05 - Transfer the cranberry mixture to a bowl and thoroughly blend in the softened cream cheese.
06 - Place a spoonful of dip on each sweet potato round, add a second round on top, spoon more dip, and finish with crumbled cheese and herbs.
07 - Serve the stacks immediately or chill up to 2 hours before serving.
