Yield: About 24 sweet potato rounds
Recipe from Julia Mueller of http://www.theroastedroot.net/
Adapted and Husband-Tested in
Alice’s Kitchen
This is a very tasty and attractive
party appetizer for autumn and winter days.
It looks fancy, but it’s quite easy to make. In fact, you can prep the ingredients in
advance and then pop it under the broiler and top with the walnuts, cranberries
and honey right before your guests arrive.
Sweet Potato:
1 large sweet potato
or yam, sliced in ¼-inch rounds (No need
to peel.)
Olive oil
½ teaspoon ground
cinnamon
½ teaspoon sea salt
or kosher salt
Herbed Ricotta:
1 cup whole milk
ricotta cheese
1½ teaspoons Italian
seasoning or pizza seasoning
1 Tablespoon + 1 teaspoon
honey
¼ teaspoon sea salt
or kosher salt
For Serving:
1 cup raw walnuts
¾ cup dried
cranberries
Honey for drizzling
Instructions
Heat the oven to 400
F. Spread walnuts on a sheet pan. Toast
at 400F for approximately 10 minutes. Place walnuts on a cutting board and chop
fine. Set aside.
Add all of the
ingredients for the herbed ricotta to a small bowl and stir well to combine. Place
the ricotta mixture in a fine sieve (or a
larger sieve that has been lined with a coffee filter.) Place the sieve in
a bowl to catch any whey/liquid. Refrigerate until ready to use. (Doing
this extra step will make the ricotta a bit thicker and therefore it will make
the cheese less likely to seep out when topping the sweet potatoes.)
Preheat the oven to
400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle
with olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your
hands to rub the oil and seasoning on both sides of the sweet potato rounds.
Arrange rounds on a large baking sheet or two if necessary. (To save on cleanup, line the baking sheets
with parchment paper.) Bake for 20 minutes. Using tongs, flip the rounds,
then bake for another 17 to 20 minutes, or until rounds are cooked through and
crispy on the edges.
Place oven on high broil
setting and move the oven rack a several inches from the broiler flame.
Place a dollop of
herbed ricotta on each sweet potato round and place in the oven for 2 minutes,
just until ricotta is melty and warm. (Some
of the cheese will bubble a bit and turn a toasty brown in spots.)
Remove the
cheese-topped potatoes from the oven.
Top with the chopped walnuts and dried cranberries. Drizzle with honey
and serve!
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