Sweet Potato Rounds with Cranberries and Candied Pecans
Sweet and savory flavors come together in this beautiful Thanksgiving dish that can be served as both and appetizer or a side.
Servings: 12 servings
Calories: 131kcal
Ingredients
- 2 medium sweet potatoes sliced into 1/4 inch rounds
- 1 tablespoon olive oil
- Pinch of ground cinnamon
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- 1 1/2 tablespoons honey plus more for drizzling
- Salt to taste
- 1 cup candied pecans chopped
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 400 degrees. Brush sweet potato rounds with olive oil and place on a large, lightly greased baking sheet. Sprinkle with cinnamon and salt, to taste. Bake sweet potatoes for 35-40 minutes, flipping once halfway through baking time.
- Meanwhile, in a medium bowl, mix the ricotta, Italian seasoning, 1 1/2 tablespoons honey and salt, to taste. Refrigerate until ready to use.
- Remove sweet potatoes from oven and turn oven to broil (move rack to the top shelf). Place a dollop of the ricotta mixture on each sweet potato and return to the oven for about 2 minutes, until ricotta is just warm.
- Remove sweet potatoes to a serving platter. Sprinkle with chopped candied almonds and dried cranberries. Drizzle with honey before serving.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 99mg | Fiber: 2g | Sugar: 13g