Oven-Roasted Sweet Potato Rounds

High angle shot of a sweet potato round topped with ricotta, thyme, and honey on a plate surrounded by other sweet potato rounds.

Oven-Roasted Sweet Potato Rounds

Thick sliced oven-roasted sweet potato rounds topped with creamy ricotta, a drizzle of honey, and fresh thyme to balance it all out.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 226kcal

Author: Morgan Peaceman

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.

Notes

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.

Nutrition