Description
A festive and savory-sweet appetizer featuring roasted sweet potato rounds topped with a creamy ricotta and cream cheese blend, dried cranberries, and toasted pecans.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon honey
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans, toasted
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper, then arrange in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- In a bowl, mix ricotta, cream cheese, and honey until smooth and well combined.
- Once sweet potato rounds are cooked, let them cool slightly. Top each round with a dollop of the ricotta cream cheese mixture.
- Sprinkle with dried cranberries, toasted pecans, and fresh thyme leaves. Serve warm.
Notes
You can customize the seasonings to taste.