Ingredients:
1 large sweet potato, sliced into ¼-inch rounds
1 Tbsp avocado oil
1 pinch ground cinnamon
1 cup whole milk ricotta cheese
1 ½ tsp Italian seasoning
1 Tbsp + 1 tsp honey, plus more for drizzling
¼ tsp sea salt, or to taste
1 cup raw walnuts, roasted and chopped
¾ cup dried cranberries
Directions:
In a small bowl, combine the ricotta cheese, Italian seasoning, honey, and sea salt. Stir well and refrigerate until ready to use.
Preheat the oven to 400°F (200°C). Slice the sweet potato into ¼-inch rounds.
In a large mixing bowl, drizzle the sweet potato slices with avocado oil, and sprinkle with sea salt and ground cinnamon. Rub
the oil and seasoning on both sides of the rounds.
Arrange the sweet potato rounds on a large baking sheet. Bake for 20 minutes, flip the rounds, then continue baking for
another 17-20 minutes or until the edges are crispy.
Spread the walnuts on a baking sheet and roast in the oven during the last 8-10 minutes of the sweet potato cooking time.
Once done, chop the walnuts and set aside.
Switch the oven to high broil. Place a dollop of herbed ricotta on each sweet potato round and broil for 2 minutes, or just
until the ricotta is melty.
Top each round with chopped walnuts and dried cranberries. Drizzle with additional honey and serve immediately.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 280 kcal per serving | Servings: 4