Sweet Potato Rounds with Herbed Ricotta and Walnuts Recipe
As a nutritious Christmas appetiser or side dish, sweet potato rounds topped with ricotta with herbs are a great option.
– 1 large sweet potato sliced into ¼-inch round– 1 Tbsp avocado oil– 1 pinch ground cinnamonHerbed Ricotta:– 1 cup whole milk ricotta cheese– 1 ½ tsp Italian seasoning– 1 Tbsp + 1 tsp honey– ¼ tsp sea salt to tasteFor Serving:– 1 cup raw walnuts roasted and chopped– ¾ cup dried cranberries– honey
Ingredient
Direction
1
Stir up the herbed ricotta ingredients in a small bowl. Store in the fridge until needed.
2
Heat the oven to 400°F. Slice sweet potatoes into 1/4-inch to 1/2-inch rounds using a sharp knife.
3
Mix sweet potato chunks and avocado oil in a large basin. Add cinnamon and sea salt to rounds. Oil and season both sides of sweet potato rounds by hand.
4
Place rounds on a large baking sheet (or two). Bake 20 minutes. Flip the rounds and bake for 17–20 minutes until cooked through and crispy on the edges.
5
Arrange walnuts on baking sheet. Roast walnuts 8–10 minutes before cooking potato rounds. Remove sweet potato rounds and walnuts from oven. On a board, chop walnuts.
6
Set oven to high broil and transfer rack 2 to top shelf. Add a dollop of herbed ricotta to each sweet potato ring and bake for 2 minutes to melt.
7
Sprinkle chopped walnuts and dried cranberries on rounds. Drizzle honey and serve!
Also See
Easy 3-Ingredient Chicken Wings with Herbs and Honey Recipe