Description
Sweet Potato Rounds with Herbed Ricotta are a festive appetizer topped with creamy ricotta, roasted walnuts, tangy cranberries, and honey drizzle — perfect for holidays and gatherings.
Ingredients
• 1 large sweet potato, sliced into ¼-inch rounds
• 1 Tbsp avocado oil
• 1 pinch ground cinnamon
• 1 cup whole milk ricotta cheese
• 1 ½ tsp Italian seasoning
• 1 Tbsp + 1 tsp honey
• ¼ tsp sea salt
• 1 cup raw walnuts, roasted and chopped
• ¾ cup dried cranberries
Instructions
1. Mix ricotta, Italian seasoning, honey, and sea salt in a bowl. Refrigerate until ready to use.
2. Preheat oven to 400°F. Slice sweet potatoes and toss with oil, cinnamon, and a pinch of salt.
3. Arrange on baking sheet. Roast 20 minutes, flip, then roast another 17–20 minutes until tender and crisp on the edges.
4. Spread walnuts on a separate sheet and roast for 8–10 minutes. Chop once cooled.
5. Set oven to high broil. Top each round with a dollop of herbed ricotta and broil for 2 minutes.
6. Garnish with chopped walnuts, cranberries, and drizzle of honey. Serve warm or at room temperature.
Notes
– You can prep ricotta and roast sweet potatoes a day ahead.
– For a vegan version, use plant-based ricotta and maple syrup.
– Pecans or pistachios can replace walnuts for variety.
– Keep toppings off when storing; reheat sweet potato rounds alone for better texture.
– Ideal for parties — serve on a festive tray with cocktail picks.
- Prep Time: 10
- Cook Time: 40
- Method: Roasting
- Cuisine: American