- 1 lb Sweet potatoessliced into ¼-inch rounds
- 1 tbsp Olive oil
- 1 pinch Cinnamonground
For herbed ricotta:
- 1 cup Ricotta cheesewhole milk ricotta cheese
- 1 tsp Rosemarychopped
- 1 tsp Basilchopped
- 1 tsp Honey
- 1/8 tsp Sea saltor to taste
- 1 cup Walnuts
- ¾ cup Cranberriesdried
- Honeyto taste
Sweet Potato Rounds with Herbed Ricotta
These Sweet Potato Rounds with Herbed Ricotta, Cranberries and Walnuts are a fantastic healthy holiday appetizer. They are a perfect recipe for any vegetarian guests who you are feeding this festive season! They are a great party snack to try this year too.
Start by making the herbed ricotta. Place the sweet potato slices in a large mixing bowl and drizzle with oil. Sprinkle with sea salt and ground cinnamon. Place the rounds on a large baking sheet and roast in the oven until tender and crispy around the edges. Toast walnuts on a baking sheet in the oven. Chop walnuts and place a spoon of herbed ricotta on each sweet potato round. Heat in the oven for 2 minutes, just until ricotta is melty and warm. Top with chopped walnuts and dried cranberries. Drizzle with honey and serve!
To make Sweet Potato Rounds with Herbed Ricotta, you will need the following ingredients:
Steps to make Sweet Potato Rounds with Herbed Ricotta
Preheat an oven to 400 °F.
Make herbed ricotta
Season sweet potato rounds
Switch to broil
Switch the oven to a high broil setting.