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, Metabolic Balance-friendly, low carb, and refined sugar-free.
Ingredients you will need
- Sweet potato or purple yam
- Ricotta cheese
- Herbs: Rosemary, thyme, basil, parsley
- Honey or homemade hot 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 or homemade hot honey over the entire platter and serve warm
Sweet Potato Bites with Herbed Ricotta and Honey
Ingredients
- 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
- 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
Video
Nutrition
Discover more from hello meno
Subscribe to get the latest posts sent to your email.
