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.


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Rating:

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

Directions Step-By-Step

1
Slice sweet potato into 1/8 -1/4 inch slices
2
Preheat the oven to 400 degrees. Add the sweet potato slices to a large mixing bowl and drizzle with olive oil.
3
Sprinkle 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
4
Mix ricotta, honey, & dried cranberries & set aside
5
Remove sweet potato rounds from the oven & cool
6
Serve 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