Go Back
Roasted Sweet Potato Rounds with Herbed Ricotta

Roasted Sweet Potato Rounds with Herbed Ricotta

These roasted sweet potato rounds with herbed ricotta are a simple yet elegant appetizer. Caramelized sweet potatoes are topped with creamy, lemony ricotta and fresh herbs for the perfect bite-sized party snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Rounds
  • 2 large sweet potatoes sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
Herbed Ricotta Topping
  • 1 cup whole-milk ricotta
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives thinly sliced
  • 1 small garlic clove grated or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
To Serve (Optional)
  • extra chopped fresh herbs such as parsley or chives, for garnish
  • extra virgin olive oil for drizzling

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing bowl

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the sweet potato rounds with olive oil, sea salt, black pepper and garlic powder until evenly coated. Arrange in a single layer on the prepared baking sheet.
  3. Roast for 22–25 minutes, flipping halfway, until the sweet potatoes are tender with lightly crisped, caramelized edges. Let cool slightly.
  4. Meanwhile, make the herbed ricotta: in a mixing bowl, combine ricotta, lemon juice, lemon zest, parsley, chives, garlic, salt and black pepper. Stir or whisk until smooth and fluffy.
  5. Top each roasted sweet potato round with 1–2 teaspoons of herbed ricotta.
  6. Garnish with extra fresh herbs and a light drizzle of olive oil, if desired. Serve warm or at room temperature.

Notes

For the best texture, roast the sweet potatoes until the edges are deeply golden and just starting to crisp. You can make the roasted sweet potato bases and herbed ricotta a few hours in advance and assemble just before serving.