Real Recipes From Real Home Cooks ®

sweet potato appetizer

a recipe by
Judy O'Dwyer
The Villages, FL

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.

serves 6-8 (2-3 rounds per person)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For sweet potato appetizer

  • 2
    sweet potatoe- raw
  • dash
    olive oil
  • 1 1/2 c
    whole milk ricotta
  • 2 tsp
  • 3 oz
  • 3/4 c
    dried cranberries
  • 2 dash
    sea salt

How To Make sweet potato appetizer

  • 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