These sweet potato bites are the perfect alternative to crackers or bread. It’s a great healthy snack that you can enjoy anytime. They also make a great party dish!
Preheat oven to 400°F. Prepare a baking pan lined with parchment paper. Wash sweet potatoes and slice them into equal rounds with skin on. In a small bowl combine cinnamon and lemon juice. Brush cinnamon-lemon juice mixture on each side of sweet potato rounds. Bake for about 25 minutes or until sweet potatoes are soft (flip them half way through).
In a medium saucepan add fresh cranberries and water. Bring to a boil then lower heat to medium-low and simmer covered until cranberries start to pop. Stir continuously until sauce thickens. Stir in maple syrup.
Drain and rinse cashews. Add them to a blender with lemon juice, vinegar, water, and salt. Blend on high speed until creamy.
To assemble: add a teaspoon of cashew cream cheese on each sweet potato round, top with cranberry sauce, sliced almonds, basil and drizzle with balsamic reduction.