GLUTEN-FREE HONEY-RICOTTA ROASTED SWEET POTATO ROUNDS RECIPE

Name: Honey Roasted Sweet Potato Rounds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large sweet potatoes; 2 tbsp. olive oil; 1-2 tsp. ground cinnamon; 2 cups ricotta cheese; 2 tbsp. & 2 tsp. honey; 1/4 tsp. salt; The Toasted Oat Apricot Shortbread soft granola; Handful chopped walnuts; Handful dried cranberries

Sweet potatoes are great to cook with all year, but they come to life in the fall. We came up with this honey-ricotta roasted sweet potato recipe that can be enjoyed as a snack or appetizer year-round, but they’re also great to whip up Halloween night to satisfy your sweet craving.

Honey Roasted Sweet Potato Rounds

Prep Time10 min
Cook Time40 min
Total Time50 min

CUISINE
- American
COURSE
- Appetizer
- Snack
COOKING METHOD
- Roasting
- Cooking
DIET
- Gluten Free
- Vegetarian

INGREDIENTS

POTATO ROUNDS

2 large sweet potatoes
2 tbsp. olive oil
1-2 tsp. ground cinnamon

TOPPING

2 cups ricotta cheese
2 tbsp. & 2 tsp. honey
1/4 tsp. salt
The Toasted Oat Apricot Shortbread soft granola
Handful chopped walnuts
Handful dried cranberries

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit.

Wash & scrub potatoes. Slice into 1/4-inch rounds.

In a large bowl, mix together potato rounds, olive oil & cinnamon. Stir until evenly coated. Place on a baking sheet & cook for about 40 minutes, flipping rounds half way through to ensure they are evenly cooked.

While potatoes are cooking, mix together ricotta & 2 tbsp. honey. Store in the refrigerator until potatoes are finished cooking.

Remove potatoes from oven & place oven on broil. While oven is heating up, place a dollop of ricotta mixture on each potato round. Return to oven & cook until cheese begins to melt, about 2-3 minutes.

Remove from oven & top with The Toasted Oat Apricot Shortbread soft granola, walnuts & dried cranberries. Drizzle with 2 tsp. honey & serve.