Sweet Potato Rounds with Herbed Ricotta and Walnuts

Cinnamon roasted sweet potato rounds with herbed ricotta, walnuts, cranberries, and honey make for baller appetizers (slash dinner).

Sweet Potato Rounds with Herbed Goat Cheese, Roasted Walnuts, Cranberries, and Honey | TheRoastedRoot.net an easy and healthy appetizer! #recipe #glutenfree #healthy #holiday

‘Tis the day before Christmas, folks! What are we going to eat?!

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.

Sweet Potato Rounds with Herbed Goat Cheese, Roasted Walnuts, Cranberries, and Honey | TheRoastedRoot.net an easy and healthy appetizer! #recipe #glutenfree #healthy #holiday

If you’re looking for a last minute holiday appetizer, here she blows! I was inspired to make the rounds 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. PLUS, I had the rest of the ingredients already in my pantry.

Because it’s the holidays and we’re doing things like drinking butter, there is plenty of opportunity for us to let our hair down and improvise with our sweet potato rounds. We can do things like replace the walnuts with pecans, the honey with maple, and the cheese with…more cheese. Heck, you can even turn this into a savory potato round recipe (guacamole, anyone?) Heck #2, you can even eat all your appetizers off roasted sweet potato slices from now till doomsay (pork belly sweet potato taco? We’d do that, wouldn’t we? That’s so us)!

These swanky root tacos…errr…sweet potato rounds…are super easy to make. All’s you do is slice up a huge sweet potato, roast the slices in the oven, and make an herby ricotta spread while the rounds are baking. Once your taters are cooked through and through, you simply top them and serve. 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.

Have a wonderful holiday!

Sweet Potato Rounds with Herbed Goat Cheese, Roasted Walnuts, Cranberries, and Honey | TheRoastedRoot.net an easy and healthy appetizer! #recipe #glutenfree #healthy #holiday

Eat responsibly. Eat taco.

Tools I Used to Prepare This Recipe:


Sweet Potato Rounds with Herbed Goat Cheese, Roasted Walnuts, Cranberries, and Honey | TheRoastedRoot.net an easy and healthy appetizer! #recipe #glutenfree #healthy #holiday

Sweet Potato Rounds with Herbed Ricotta and Walnuts

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Julia
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Ingredients

  • 1 large sweet potatoes sliced into ¼-inch rounds
  • 1 tablespoon Grapeseed or olive oil
  • Ground cinnamon

Herbed Ricotta:

  • 1 cup whole milk ricotta cheese
  • 1-½ teaspoons Italian seasoning
  • 1 tablespoon + 1 teaspoon honey
  • ¼ teaspoon sea salt or to taste

For Serving:

Instructions

  1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with grapeseed or olive 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
  3. Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
  4. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
  5. 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.
  6. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!

 

 

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Comments

  1. Annie

    do these have to be served warm? i’d like to make them for a baby shower im hosting but would like to make them ahead of time…thanks

    Reply
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  8. Shellie

    Found these via Pinterest awhile back and with my need to try something new every time I host Thanksgiving I reviewed my boards and came across this recipe. My husband LOVES sweet potatoes and I gave him the choice between these and mashed sweet potatoes with caramelized onions and brie. He chose these. I can’t wait to taste them! Thought about ma king a test batch but am afraid we’ll eat all of the potatoes and have to go back to the store to get more so we’re playing it safe 🙂

    Reply
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  22. Jenny

    These look amazing! do you know how much the recipe serves approximately? Just trying to figure out how much to multiply this recipe by for my Christmas eve. party.

    Reply
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    1. Julia Post author

      Hi Caitlin! I use 1 large sweet potato, which usually takes about 2 teaspoons to 1 tablespoon of oil. You can definitely scale up the recipe to make more if you’d like 🙂

      Reply
  27. Allison

    I made these for my Gourmet group and they were literally delicious! It was easy to make and it’s on our make again menu !

    Reply
  28. Isabel Lopez

    Looks amazing! I’d like these in my mouth now please. KThanks. I’m going to try these out. Thank you for making yummies 🙂

    Reply
  29. Dee Drummond-Goldman

    We are going to a friends house for Thanksgiving this year and I want to make these as my contribution but I have a 40 minute drive to her house and will be eating at noon! Should I cook them and just serve cold you think??

    Reply
    1. Julia Post author

      Hi Dee! I think that would work just fine! I always served mine either chilled or at room temp. I hope your friends enjoy them! xo

      Reply
      1. Sylviane Pasquet

        I have made these a few times now (thank you Julia, you are a rock star!!!), and personally I like them warm. I would pre-bake the slices (keep them al dente) and prepared the ricotta mixture ahead of time. Pack everything and take it to your final destination. Assemble everything on site on baking sheets and give it a few minutes in the oven. Yum! That’s my plan for this thanksgiving. This recipe is a gem. Hope you’ll enjoy them.

        Reply
  30. Catherine T Wright

    Hi! Can I prep these a day ahead, up until topping them with herbed ricotta and broiling? So stopping before step 5? I am wondering if I can just top them, broil them and serve. Thanks!

    Reply
    1. Julia Post author

      Hi Catherine,

      I would think that would work out great! Roasting the sweet potato rounds ahead of time is a magnificent idea. Hope you enjoy!

      Reply
  31. Alexis

    For the herbed ricotta part, you mention honey in the ingredients, then in the instructions you say combine all ingredients for the herbed ricotta, does this mean I add the honey before I broil ? I thought the honey was to be drizzled on top after broiling, right before serving. Could you please clarify? Thank you!

    Reply
    1. Julia Post author

      Hi Alexis,

      Use the honey in the ricotta and for drizzling. So mix the heaping 1 Tbsp (1 tbsp + 1 tsp) honey into the ricotta, and when the rounds come out of the oven, you can drizzle them with as much or as little honey as you would like 😀 Let me know if you have any other questions! xo

      Reply
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