Description
A savory and slightly sweet appetizer featuring roasted sweet potato rounds topped with herbed ricotta, crunchy walnuts, and dried cranberries.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh herbs (such as thyme and rosemary)
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Arrange the sweet potato rounds on a baking sheet and brush them with olive oil. Season with salt and pepper.
- Roast the sweet potatoes in the oven for about 25 minutes, flipping halfway through, until they are tender and golden brown.
- In a small bowl, mix the ricotta cheese with the chopped herbs. Spread a spoonful of herbed ricotta on each roasted sweet potato round, then sprinkle with walnuts and cranberries.
Notes
You can customize the seasonings to taste.