These oven-roasted sweet potato rounds are the perfect appetizer to make any occasion feel extra special, especially during the holidays. Crispy exterior, tender interior, and hold up well to the ricotta and honey topping. They're also simple to prep ahead so you can spend more time on the other 45 sides you're prepping.
Sweet potatoes are quite the popular side for any holiday table like my sweet potato casserole with marshmallows. This sweet potato recipe though, is the ultimate snackable, handheld appetizer that pairs tangy with herby, salty with sweet, and you just won't be able to get enough.
TL; DR Summary - Sweet Potato Rounds
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 20 minutes
- 📖 Dietary Info: Dairy, honey
- 😋 Taste: Herby, salty, sweet, tangy.
- 💖 Why You'll Love: This is a fun, festive, and flavorful holiday appetizer that can be prepped ahead of time and doesn't take much time.
- 🍽️ Best Served With: Round out your holiday menu with homemade creamed corn, roasted acorn squash soup, easy baked macaroni and cheese, or homemade traditional stuffing.
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Jump to:
- TL; DR Summary - Sweet Potato Rounds
- Trusted Tips and Cooking Reminders
- The Main Ingredients
- Simple Recipe Swaps and Substitutions
- How to make sweet potato rounds with ricotta
- Mistakes I've Made (to avoid!)
- Sweet Potato Rounds FAQs
- Looking for more appetizers? Here's some of my recommendations
- Oven-Roasted Sweet Potato Rounds
Trusted Tips and Cooking Reminders
- Let the sweet potato fully cool before topping with any of the ricotta. It will get runny and start to literally run and slide off the top of the sweet potato.
- Keep the skin on the sweet potato to add a little more texture to the appetizer when you bite into it. Plus, the skin is edible!
- Don't overdo it with seasoning the sweet potato ahead of time as it just really needs a drizzle of a quality olive oil. I like using Graza for this recipe.
The Main Ingredients
- Sweet Potato - Traditional orange sweet potatoes are the perfect type of potato for this recipe. They bake up soft, sturdy, and have that "just enough" sweet flavor that pairs nicely with the other flavors.
- Olive Oil - We only really need a little drizzle of oil for the sweet potato as the rounds bake. Use either olive or avocado oil, some sort of neutral tasting one will do.
- Ricotta - I love the mild flavor but super creamy texture of ricotta cheese and paired with sweet potato and honey it's a perfect taste.
- Honey - Sweet, sticky, and the perfect addition to these rounds.
- Thyme - Fresh thyme sprigs add a pop of green color with a subtle herby, earthy taste.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Recipe Swaps and Substitutions
- Swap out the traditional sweet potato for russet potatoes, japanese sweet potato, or purple.
- You can use a whipped ricotta or swap out the ricotta entirely and use burrata (like in my burrata crostini), goat cheese, cottage cheese, or brie.
- Omit the herbs and top with dried cranberries, walnuts, pecans, or keep simple with the honey.
How to make sweet potato rounds with ricotta
Step 1: Preheat the oven to 400º and line a baking sheet with parchment paper. Rinse, pat dry, then slice the sweet potato into ½" thick rounds with the skin on. Place on the baking sheet, then drizzle the olive oil on top. Bake for 20 minutes. Let cool on a cooling rack for 20 minutes.
Step 2: Once fully cooled, place the sweet potato on a serving dish and top with the ricotta. Add the drizzle of honey and fresh sprigs of thyme, then serve.
Mistakes I've Made (to avoid!)
- I was a little too excited to make these the first time and sliced the sweet potato too thin, causing the potatoes to get very soft and mushy. You want these to be a little on the thicker side to hold up to the ricotta topping.
- Do not over season the sweet potatoes as they will have plenty of flavor from the thyme, the honey, and of course the ricotta.
- In my first test of these, I added too much oil to the sweet potatoes and they got soggy, thus the ricotta slid right off (it was not cute). Use JUST enough oil to coat the tops of the potatoes, and put the oil down!
Sweet Potato Rounds FAQs
Yes, these are good to store in the fridge in an airtight container and store for up to 3 days. I would also suggest that any leftover sweet potato get stored separate from the ricotta topping as to not get too soggy just like I mention in my ground turkey stuffed sweet potatoes.
I would cut the sweet potato the day before you want to make them, then bake them according to the recipe card instructions. Let the cool COMPLETELY before topping with the ricotta and honey. You can store the pre-cut sweet potato in a plastic food storage bag in the fridge or on the counter.
You can amplify the flavors with pepitas (pumpkin seeds), a little flaky sea salt, rosemary instead of thyme, a dash of cinnamon or nutmeg, crushed pecans or walnuts, or whipped feta or goat cheese.
Looking for more appetizers? Here's some of my recommendations
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Oven-Roasted Sweet Potato Rounds
Equipment
- baking sheet
- parchment paper
Ingredients
- 1 large Sweet Potato sliced ½" thick rounds
- 2 tablespoon Olive Oil
- 1 cup Ricotta Cheese
- 2 tablespoon Honey
- 1 oz Fresh Thyme
Instructions
- Preheat the oven to 400º and line a baking sheet with parchment paper. Rinse, pat dry, then slice the sweet potato into ½" thick rounds with the skin on.
- Place on the baking sheet, then drizzle the olive oil on top. Bake for 20 minutes. Let cool on a cooling rack for 20 minutes.
- Once fully cooled, place the sweet potato on a serving dish and top with the ricotta. Add the drizzle of honey and fresh sprigs of thyme, then serve.
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