Sweet potato crostini’s with cream cheese

Sweet potato crostini’s with cream cheese, and cranberry jalapeño relish on top. Sure to be a crowd pleaser this holiday season.

Sweet Potato Crostini’s with Cream Cheese and Cranberry + Jalapeño Relish:

For Sweet Potatoes:
1 package of Tasteful Selections sweet potatoes your way
Ghee spray or any oil you prefer
1 tsp brown sugar + cinnamon seasoning that comes with package
1/4 cup cream cheese of choice (can substitute dairy free cream cheese)

For cranberry + jalapeño relish:
1 cup fresh organic cranberries
1 jalapeño deseeded
2-3 Tbsp fresh cilantro chopped
1/4 cup diced green onions
1/4 cup maple sugar (substitute any sugar you like)
Zest of a small orange
Juice of 1/2 small orange
Juice of 1/2 lemon

Instructions:
1. Preheat oven to 400 F
2. Peel and slice your petite sweet potatoes into 1 inch think rounds and place on lined baking sheet
3. Spray with ghee or any oil you prefer and sprinkle some of the brown sugar + cinnamon seasoning on top
4. Bake for 30-40 minutes and let cool
5. Add all the ingredients for the relish in a food processor and pulse a few times until you get your desired consistency. I like to leave mine a bit chunky
6. Spread cream cheese on each cooled sweet potato round, top with the cranberry and jalapeño relish, and enjoy
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