Sweet potato rounds roasted with herbed ricotta, walnuts, cranberries, and honey make for baller appetizers (slash dinner).
I know what you’re thinking. You want to fold these up like mini tacos and eat them for dinner. “Appetizer, my foot!” you say. To which I respond: get out of my head. These sweet potato rounds go down so seamlessly when you fold them in half and snarf them in one bite. They’re just the dandiest little swanky root vegetable tacos.
Hey! I double dog dare us to make sweet potato round sandwiches out of these and wrap the whole thing in bacon. We’d do that, wouldn’t we? That’s so us.
If you’re looking for a last minute holiday appetizer, I’ve got you!
I was inspired to make this healthy appetizer recipe over the weekend because I had a partial tub of ricotta cheese that needed to find a home lest it get round filed. I took one look at the ginormous sweet potato sitting on my counter, and the answer was immediately clear: ricotta-topped sweet potatoes.
Much to my delight, this ingenious idea resulted in the tastiest little appetizer nugget that happens to be perfect for holiday entertaining!
Let’s make them!
How to Make Sweet Potato Rounds:
These swanky root tacos…errr…sweet potato treats…are super easy to make. Start by preheating the oven, then use a sharp knife to carefully slice up a huge sweet potato. You want the rounds to be about 1/4-inch thick.
Place the rounds on a baking sheet and lightly coat with cooking oil (I use avocado oil). Roast the slices in the oven!
While the sweet potato rounds are baking, prepare the herbed ricotta spread. Simply stir all the ingredients for the ricotta in a bowl. Give it a taste test and add more sea salt or herbs if you’d like.
Once your taters are cooked through and through, you simply top them with the herbed ricotta and dried cranberries and serve.
An optional fancy step is to put the rounds back in the oven after you top them with the ricotta spread and broil for a couple of minutes. This will make the ricotta nice and gooey and golden-brown.
Don’t forget to drizzle honey on top! It’s like dessert in the form of euphoria on top of divinity sprinkled with jubilation doused in love potion.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these Sweet Potato Rounds, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
More Sweet Potato Rounds Recipes:
- Roasted Sweet Potato Rounds with Guacamole and Bacon
- Sweet Potato Rounds with Goat Cheese and Roasted Cranberries
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 1 cup whole milk ricotta cheese
- 1-½ tsp Italian seasoning
- 1 Tbsp + 1 tsp honey
- ¼ tsp sea salt, or to taste
- Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
- Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
- Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
- Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
- Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!
Nutrition InformationYield 24 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g