2 large sweet potatoes sliced into ¼ inch rounds
1 cup whole milk ricotta cheese
1 ½ teaspoons Instantly Fresh Italian Herb Blend
1 tablespoon honey plus more for topping
½ teaspoon sea salt divided
1 cup raw hazelnuts roasted and chopped
¾ cup dried cranberries
Combine the ricotta, Italian Herb Blend, honey and ¼ teaspoon of salt in a small bowl and stir to combine. Set aside.
Preheat the oven to 400 degrees 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.
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.
Sprinkle the rounds with the chopped hazelnuts, dried cranberries and additional honey before serving warm