Servings: 4
INGREDIENTS
- 1 medium sweet potato, sliced
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- ½ cup cream cheese, softened
- 1 cup cherry tomatoes, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup parsley, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 tablespoon balsamic glaze
INSTRUCTIONS
- Heat the oven to 375°F/190°C convection.
- Peel the sweet potato and cut it into ½-inch rounds. Arrange on a parchment-lined sheet pan, brush with olive oil, and season with coarse salt. Roast until tender and lightly caramelized, about 20 minutes. Cool slightly.
- Combine tomatoes, onion, parsley, lemon juice, and salt to make the topping.
- Spread the cream cheese evenly over the sweet potato rounds. Spoon the tomato mixture on top and finish with a drizzle of balsamic reduction, if using. Serve immediately.