Description
Delightfully vibrant and nutritious appetizer featuring roasted sweet potato rounds topped with herbed ricotta, walnuts, and cranberries.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon honey (plus more for drizzling)
- ⅓ cup chopped walnuts
- ¼ cup dried cranberries
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into ½ inch rounds and place them on the baking sheet.
- Brush each side with olive oil and season with salt and black pepper.
- Roast for 20 to 25 minutes, flipping halfway through, until golden and tender.
- Mix ricotta cheese, parsley, and honey in a bowl.
- Toast walnuts in a dry skillet until fragrant.
- Top roasted sweet potatoes with herbed ricotta, walnuts, and cranberries.
- Drizzle with honey and garnish with herbs before serving.
Notes
Monitor sweet potatoes closely to avoid burning and serve fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: 150 mg
- Protein: 5 g