Sweet Potato Rounds with Herbed Ricotta and Walnuts

Sweet Potato Rounds with Herbed Ricotta and Walnuts

Ingredients:
1 large sweet potato, sliced into ¼-inch rounds
1 tablespoon avocado oil
1 pinch ground cinnamon
1 cup whole milk ricotta cheese
1 ½ teaspoons Italian seasoning
1 tablespoon + 1 teaspoon honey, plus more for drizzling
¼ teaspoon sea salt, or to taste
1 cup raw walnuts, roasted and chopped
¾ cup dried cranberries
Directions:
Prepare the Ricotta Mixture:

In a small bowl, combine ricotta cheese, Italian seasoning, honey, and sea salt.
Mix well and refrigerate until needed.
Preheat and Prep Sweet Potatoes:

Preheat the oven to 400°F (200°C).
Slice the sweet potato into ¼-inch rounds.
In a large mixing bowl, drizzle sweet potato slices with avocado oil and sprinkle with sea salt and ground cinnamon.
Rub the oil and seasoning evenly on both sides of the rounds.
Bake Sweet Potato Rounds:

Arrange the sweet potato rounds on a large baking sheet.
Bake for 20 minutes, flip the rounds, and continue baking for another 17-20 minutes or until the edges are crispy.
Roast the Walnuts:

Spread walnuts on a baking sheet and roast in the oven during the last 8-10 minutes of the sweet potato baking time.
Once done, chop the walnuts and set aside.
Broil with Ricotta:

Switch the oven to high broil.
Place a dollop of herbed ricotta on each sweet potato round and broil for 2 minutes, or just until the ricotta starts to melt.
Add Toppings and Serve:

Top each round with chopped walnuts and dried cranberries.
Drizzle with additional honey and serve immediately.
Nutrition:
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 280 kcal per serving
Servings: 4
Hashtags:
#SweetPotato #HerbedRicotta #Walnuts #HealthyRecipes #Appetizer #EasyCooking #GourmetBites #Vegetarian #HoneyDrizzle #ComfortFood #Tasty #Homemade #Foodie #RicottaCheese #AutumnFlavors