Sweet Potato Appetizer

Judy O'Dwyer

By
@Judyodwyer

The original recipe had the rounds topped with just the ricotta & honey & the topped with the dried cranberries & walnuts. I omitted the walnuts & mixed the berries into the ricotta.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8 (2-3 rounds per person)
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

2
sweet potatoe- raw
dash(es)
olive oil
1 1/2 c
whole milk ricotta
2 tsp
cinnamon
3 oz
honey
3/4 c
dried cranberries
2 dash(es)
sea salt

Step-By-Step

1Slice sweet potato into 1/8 -1/4 inch slices
2Preheat the oven to 400 degrees. Add the sweet potato slices to a large mixing bowl and drizzle with olive oil.
3Sprinkle sea salt and ground cinnamon over rounds. Rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet. Bake for 20 minutes. Flip the rounds, then bake for another 20 minutes, or until rounds are cooked through and crispy on the edges
4Mix ricotta, honey, & dried cranberries & set aside
5Remove sweet potato rounds from the oven & cool
6Serve on a platter with a dollop of the ricotta mixture on each round

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free
Other Tags: Quick & Easy, For Kids, Healthy