Description
A festive and elegant appetizer featuring roasted sweet potato rounds topped with creamy whipped ricotta and a tangy cranberry chutney.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 cup whole milk ricotta
- 1/4 cup heavy cream
- 1 tablespoon honey
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- While potatoes roast, prepare the chutney: In a small saucepan, combine cranberries, orange juice, maple syrup, and cinnamon. Cook over medium heat for 8-10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Set aside to cool.
- In a medium bowl, whip ricotta, heavy cream, and honey together until smooth and slightly fluffy. Season with a pinch of salt if desired.
- To assemble, place a dollop of whipped ricotta on each sweet potato round, top with a spoonful of cranberry chutney, and garnish with fresh thyme. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.