Sweet Potato Appetizer

Judy O'Dwyer


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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6-8 (2-3 rounds per person)
20 Min
15 Min


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

Printable Recipe Card

About Sweet Potato Appetizer

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Gluten-Free

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