These Vegan Sweet Potato and Cranberry Mousse Bites are great Canape Holiday Appetizers because they’re easy to prepare last minute for Christmas parties and are totally plant-based and dairy free.
GUYS, the holidays are legit around the corner. Now is not the time to shut down Pinterest and just call it a casual pot luck. If you are planning on hosting, it’s almost GAME TIME. Okay, so I realize I’m sounding a wee bit intense about something as trivial as menu planning but sometimes the thought of tackling a massive 12-course Christmas supper all on my lonesome (because that is always how it goes in my family) can be daunting.
I believe that despite how fancy or simple you make that meal, you want to make sure the appetizer is a breeze so that you can spend more time with your family and friends. I always regret making an elaborate a la minute appetizer because it means I’m tethered to the kitchen while my guests arrive and are fussing about the kitchen. Hey, sometimes hanging out with family is stressful enough, I don’t need them getting all up in my sacred space (aka. my kitchen) looking to be entertained when I’m making apps. That’s where these Vegan Sweet Potato and Cranberry Mousse Bites come into play. Served at room temperature and made ahead of time, they’re a simple, easy, plant based snacks that will keep you out of the kitchen, and your guests out of your hair.
How to Make Vegan Sweet Potato and Cranberry Mousse Bites
A good holiday appetizer depends on a solid cracker base, and Triscuit’s have always been my go to. They’re sturdy, crunchy, surprisingly healthy and Non-GMO project verified, so they’re the perfect vessel for lots of yummy toppings. This holiday, I’m starting with the limited edition Nutmeg & Cinnamon Triscuits with their festive aromatic flavour. With only 80 calories in 4 crackers, plus 2 grams each of fibre and protein, this is one canape you can feel good about double fisting.
To assemble my Vegan Sweet Potato and Cranberry Mousse Bites, I puree together some baked sweet potato and vegan cream cheese to yield a tangy, creamy mousse. I’m not going to lie, I eat it out of the bag.
Then I make a quickie no-sugar-added cranberry sauce to balance out the natural sweetness of the Triscuits and sweet potato. You would be surprised how much sugar is in canned cranberry sauce, and my version using apple cider, applesauce and dates is even better. Insider tip: make a big batch. Your guests are going to want more of where that came from so you might as well serve the rest at dinner.
To make it look super fancy, I finish these off with a little pecan and toasted pumpkin seeds. Elegant and delish.
These Vegan Sweet Potato and Cranberry Mousse Bites also make a great next-day breakfast if you have any leftovers around. Let’s be real- you probably won’t, but it’s worth whipping it up again just because they’re really that good.
If you’re not feeling the sweet holiday flavours and are looking for something a little more savoury, you can totally check out Triscuit.ca for more cracker options. Have fun with the combinations and if you whip something up, whether it be my Vegan Sweet Potato and Cranberry Mousse Bites or something new entirely, share the photo and tag me in the post! I would love to see what you’ve got up your sleeve this holiday!
Now let me know, what are some of your go-to make-ahead holiday appetizers?
Have you tried making these Vegan Sweet Potato and Cranberry Mousse Bites?
Leave me a comment below with your ideas!!
Disclosure: this recipe was developed in paid partnership with Triscuit, however all opinions are genuine.
Vegan Sweet Potato and Cranberry Mousse Bites
Sweet potato mousse:
- 2 cups pureed sweet potato about 2 medium potatoes
- 1 cup vegan cashew cream cheese
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- Pinch each of salt and pepper
- 1 box Limited Edition Nutmeg & Cinnamon Triscuit Crackers
- Pecans for garnish
- Toasted pumpkin seeds for garnish
- In a medium saucepan, heat the cranberries, ginger, cider, apple sauce, dates and cinnamon over medium heat. Once the cranberries burst, take it off the heat and allow to cool and thicken.
- Meanwhile, take the baked flesh from the two medium baked or microwaved sweet potatoes (about 2 cups) and puree it in a food processor with the cream cheese, cinnamon, nutmeg, salt and pepper. Transfer to a piping bag.
- To serve, pipe a generous dollop of the mousse onto the Triscuit crackers. Top with the cranberry sauce, pecans and pumpkin seeds. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.