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Sweet Potato and Herbed Ricotta Rounds

November 30, 2015 April Preisler
Serves: 24 ROUNDS
Sheet of Sweet Potato and Herbed Ricotta Rounds

The first snow of the season happened this past weekend here in Milwaukee which was a nice reminder that the holiday season is upon us! Although I’ve lived with snow and cold weather my entire life, and absolutely hate it, there’s just something so peaceful about snow that is gently falling outside of my window. And following that peaceful feeling came a rush of panic as I begin to think about hosting Thanksgiving and Christmas at my own home this year!

Now don’t get me wrong, I love to host. I think it comes with the foodie territory! What I don’t enjoy is menu planning and coordination of everything so it is all served on time and hot. I’m starting to think about what kind of appetizers I’m planning to serve for the holidays and in my opinion, less is always more. I’m not talking about less food, I’m talking about appetizers with very few ingredients that can come together quickly and easily.

This recipe for Sweet Potato and Herbed Ricotta rounds many ingredients that you may already have in your pantry and can be prepped ahead of time so that they can be popped into the oven before your guests arrive. The ricotta is spiced up with Italian Herb Blend and a dash of honey for a sweet and savory taste. You can prepare the sweet potato rounds and the cheese mixture ahead of time and then when your guests arrive just pop the pan into the broiler to warm them up. Finish off the appetizer with toasted hazelnuts, dried cranberries and a drizzle of honey to complete these little bites of heaven. You can also use pecans or walnuts if you have them on hand.

When looking for potatoes at your local grocery store, find some that are about 2 inches around and are nice and straight. I would encourage you to use a mandolin to have evenly sliced potatoes so that they crisp up perfectly. You can leave the skins on the potatoes as well.

Holiday appetizer planning doesn’t have to be hectic and the perfect winter flavors come from a pairing of sweet and salty seasonings. Try to prep as much as you can ahead of time so that you can enjoy your time with your guests!

Sweet Potato and Herbed Ricotta Rounds

November 30, 2015 April Preisler
Serves: 24 ROUNDS

Adding the finishing touches to Sweet Potato and Herbed Ricotta Rounds
  • 2 lgSweet Potatoes, sliced into ¼ inch round
  • 1 eaOlive Oil
  • 1 eaCinnamon, Ground
  • 1 cupWhole Milk Ricotta Cheese
  • 1 ½ tspLitehouse® Italian Herb Blend
  • 1 tbspHoney, plus more for topping
  • ½ tspSea Salt, divided
  • 1 cupHazelnuts, Raw, roasted and chopped
  • ¾ cupDried 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°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

Litehouse products used

Freeze Dried Italian Herb Blend

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