Sweet Potato and Herbed Ricotta Rounds

Serves 24 rounds | Finish in 50 Minutes


  • 2 large Sweet Potatoes, sliced into ¼ inch rounds
  • Olive Oil
  • Ground Cinnamon
  • 1 c. Whole Milk Ricotta Cheese
  • 1 ½ tsp. Litehouse® Italian Herb Blend
  • 1 tbsp. Honey, plus more for topping
  • ½ tsp. Sea Salt, divided
  • 1 c. Raw Hazelnuts, roasted and chopped
  • ¾ c. Dried Cranberries


  1. Combine the ricotta, Italian Herb Blend, honey and ¼ teaspoon of salt in a small bowl and stir to combine. Set aside.
  2. Preheat the oven to 400°F. Place the sweet potato slices into a large bowl and drizzle with olive oil. Sprinkle on the remaining sea salt and cinnamon and mix around to coat the potato slices. Arrange the rounds on a large baking sheet and bake for 20 minutes. Flip the rounds and bake for an additional 17-20 minutes, until they are cooked through and crispy on the edges.
  3. Place the oven onto high broil. Place a dollop of ricotta onto each sweet potato round and return to the oven for an additional 2-4 minutes.
  4. Sprinkle the rounds with the chopped hazelnuts, dried cranberries and additional honey before serving warm

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