Sweet Potato Rounds with Herbed Ricotta and Walnuts
User Reviews
4.3
Sweet Potato Rounds with Herbed Ricotta and Walnuts
Description
This recipe for Sweet Potato Rounds with Herbed Ricotta and Walnuts centers on thinly sliced sweet potatoes roasted with avocado oil, cinnamon, and sea salt until cooked through and crisp on the edges. The herbed ricotta combines whole milk ricotta cheese with Italian seasoning and honey to create a smooth, mildly seasoned spread. Toasted and chopped walnuts contribute crunch and a rich nutty note, while dried cranberries introduce bursts of sweetness. The layered flavors and textures come together to showcase the earthiness of the sweet potatoes alongside creamy, sweet, and tangy accents.
The baking method ensures each sweet potato round is tender inside with a slightly crisped surface, balancing softness with crunch. Roasting walnuts near the end of the baking time deepens their flavor without burning. The assembled rounds can be finished with additional honey for a touch of sweetness or served as-is for a savory snack or side. This preparation highlights the contrasting textures and mild spices without overwhelming the dish.
These sweet potato rounds work well as an appetizer or part of a light meal, pairing nicely with simple greens or roasted meats. They present a mix of approachable ingredients for home cooks seeking a unique yet uncomplicated dish. The recipe's steps emphasize careful seasoning and roasting to bring out natural flavors and textures.
Ingredients
- 1 sweet potato sliced into ¼-inch rounds, large
- 1 Tbsp avocado oil
- 1 pinch ground cinnamon
Herbed Ricotta:
- 1 cup ricotta cheese whole milk
- 1 ½ tsp Italian seasoning
- 1 Tbsp honey 1 tsp
- ¼ tsp salt to taste, sea salt
For Serving:
- 1 cup walnut roasted and chopped, raw
- ¾ cup dried cranberries
- honey
Instructions
- Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F. Use a sharp knife to slice the sweet potatoes into 1/4-inch to 1/2-inch thick rounds.
- Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
- Spread walnuts on a baking sheet. 8 to 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
- Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
- Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
- Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1sweet potato round | |
| Calories | 59kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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