Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries 🍠🧀

Ingredients:

Sweet Potato Rounds:
1 large sweet potato, sliced into 1/4-inch rounds
1 tablespoon avocado oil
1 pinch ground cinnamon
Sea salt, to taste

Herbed Ricotta:
1 cup whole milk ricotta cheese
1 1/2 teaspoons Italian seasoning
1 tablespoon + 1 teaspoon honey
1/4 teaspoon sea salt
For Serving:

1 cup raw walnuts, roasted and chopped
3/4 cup dried cranberries
Additional honey for drizzling
Instructions:
Step 1: Prepare the Herbed Ricotta
In a small bowl, combine the ricotta, Italian seasoning, honey, and sea salt. Mix well, then refrigerate until ready to use.

Step 2: Prepare and Bake the Sweet Potato Rounds
Preheat your oven to 400°F (200°C). Slice the sweet potato into 1/4-inch thick rounds and place them in a large mixing bowl. Drizzle with avocado oil, then season with a pinch of sea salt and ground cinnamon. Toss to coat evenly.

Arrange the sweet potato rounds in a single layer on a large baking sheet (or two, if needed). Bake for 20 minutes, then flip each round and continue baking for an additional 17-20 minutes, or until the edges are crispy and the centers are tender.

Step 3: Roast the Walnuts
Spread the walnuts on a separate baking sheet. Place them in the oven 8-10 minutes before the sweet potatoes are done toasting, until they are lightly browned and fragrant. Remove from the oven and chop when cool enough to handle.

Step 4: Broil with Herbed Ricotta
Switch the oven to high broil and move the oven rack to the second-highest position. Add a spoonful of herbed ricotta to each sweet potato round, then broil for 2 minutes until the ricotta is warm and slightly melty.

Step 5: Assemble and Serve
Top each sweet potato round with chopped walnuts and dried cranberries. Drizzle with honey before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8