Sweet Potato Bites with Herbed Ricotta & Honey

This easy recipe comes together with just a few healthy ingredients and satisfies as an appetizer, snack, or side dish. Herbed ricotta sits atop roasted sweet potato rounds and is finished with a drizzle of honey and pistachios.

This recipe is naturally gluten-free, grain-free, egg-free, low carb, and refined sugar-free.

Ingredients you will need

• Sweet potato or purple yam
• Ricotta cheese
• Herbs: Rosemary, thyme, basil, parsley
• Honey
• Pistachios
• Olive oil for roasting

How to make this recipe

Preheat oven to 400F

Slice a sweet potato into 1/4 inch rounds. Place them flat on a baking sheet lined with parchment paper and drizzle olive oil over them to coat well. Roast them for 15 minutes, flip over, and roast another 15 minutes or until they are cooked through and tender

While the sweet potatoes are roasting, chop up the herbs. I used a blend of rosemary, thyme, basil and parsley. You could also try dill, cilantro, oregano, or any fresh herb that you love and have on hand. Add the chopped herbs to the ricotta cheese and stir together. Keep the mixture refrigerated until ready to use

Remove the roasted sweet potatoes from the oven and transfer them to a serving platter. Spoon a teaspoon of the herbed ricotta onto each sweet potato round and sprinkle with chopped pistachios. Drizzle honey over the entire platter and serve warm

Print Recipe

Low Carb

Sweet Potato Bites with Herbed Ricotta & Honey

Author: Jen Casey Courses: Menopause Snacks Recipe Keys: Egg Free Gluten Free Grain Free Quick Meals Sugar Free

Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Cooking Temp: 400  F Servings: 3

Description

This easy recipe comes together with just a few healthy ingredients and satisfies as an appetizer, snack, or side dish.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 sweet potato (sliced into 1/4 inch rounds)
• 2 Tbsp olive oil
• 10 tsp ricotta cheese
• 2 Tbsp chopped fresh herbs (Rosemary, Thyme, Basil, Parsley)
• 2 Tbsp honey

Instructions

1. Preheat oven to 400F
2. Slice a sweet potato into 1/4 inch rounds. Place them flat on a baking sheet lined with parchment paper and drizzle olive oil over them to coat well. Roast them for 15 minutes, flip over, and roast another 15 minutes or until they are cooked through and tender
3. While the sweet potatoes are roasting, chop up the herbs. I used a blend of rosemary, thyme, basil and parsley. You could also try dill, cilantro, oregano, or any fresh herb that you love and have on hand. Add the chopped herbs to the ricotta cheese and stir together. Keep the mixture refrigerated until ready to use
4. Remove the roasted sweet potatoes from the oven and transfer them to a serving platter. Spoon a teaspoon of the herbed ricotta onto each sweet potato round and sprinkle with chopped pistachios. Drizzle honey over the entire platter and serve warm