These Sweet Potatoes Bites with Whipped Ricotta & Pomegranates are perfect next time you're on the hunt for a festive appetizer during the holiday season! They're an especially great option if you have gluten-free guests!
As a dietitian, I love having an easy appetizer up my sleeve, and I'm a big fan of a good sweet potato recipe. These Sweet Potato Bites are a great appetizer any time of year, but especially during winter months. It's as easy as baking sweet potato slices on a baking sheet and adding a few toppings! Just a few minutes of prep work stands between you and this delicious sweet potatoes recipe. I hope this becomes one of your favorite appetizers!
This was inspired by my Sweet Potato Rounds with a Pecan & Date topping. I wanted to create something similar, but with a pop of color. Adding pomegranate provides extra nutrition, a pop of flavor, and vibrant color to this perfect appetizer!
If you're looking for delicious appetizers and sides, try my Classic Sweet Potato Casserole, Air Fryer Sweet Potato Cubes, Pear & Arugula Salad with Pomegranates, Tuscan Crotsini, or Hot Chocolate Dates.
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Key Ingredients and Substitutions
These Sweet Potato Appetizer Bites are made with basic ingredients listed below. Check the recipe card for ingredient measurements and complete recipe.
For the Sweet Potato Base
- Sweet Potatoes - for the base, we use my sweet potato rounds recipe. There are hundreds of kinds of sweet potatoes to choose from! I use a jewel variety which has orange flesh and is a go-to for roasting. Store your sweet potatoes in a dry place. According to the US Sweet Potato Council, storing them in the fridge can give them an unpleasant taste.
- Extra Virgin Olive Oil - extra virgin olive oil is olive oil in its purest form (least processed) so it retains all the antioxidants and nutrients from the olive itself. Olive oil is high in oleic acid, a monounsaturated fat that can reduce inflammation and has been shown to improve brain health. In this recipe, a little olive oil helps to keep the sweet potatoes from drying out. If you prefer a more mild flavor, you can use avocado oil.
- Salt & Black Pepper - to enhance the flavor and texture of the potato while it roasts.
For Whipped Ricotta and Pomegranate Topping
- Ricotta Cheese - I use whole milk ricotta cheese for this recipe because it's thicker and creamier. Look for a good quality fresh ricotta. Ricotta cheese is a fresh Italian cheese and it has a creamy texture and lightly sweet flavor. Nutritionally, ricotta cheese is a source of protein, calcium, and vitamin B12. If you prefer, you can use goat cheese instead.
- Honey - a touch of honey enhances the sweetness of ricotta. If you like it a little spicy, feel free to use hot honey! Maple syrup or brown sugar will work here too.
- Orange Zest - orange zest adds a distinct sweetness in the winter. You can use lemon zest instead if you want.
- Fresh herbs - I use fresh thyme leaves. You can add a small amount of parsley, rosemary or sage leaves if you want.
- Pomegranate Arils - pomegranate is an easy and nutrient-rich way to add a pop of flavor and color.
- Pistachios - I use chopped pistachios for the top to add some green color. Pistachios pair really nicely with orange and pistachios. You can use walnuts, pecans, or your favorite chopped nut.
- Salt & Black Pepper - to tie all the flavors together.
How to Make Sweet Potatoes with Ricotta
Below is a summary of the steps for how to make this recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Make the sweet potato bites. Preheat the oven to 425℉ (218°C). Prepare a baking sheet with parchment paper and spray with cooking spray. Give the sweet potatoes a good rinse. You can remove the skin with a vegetable peeler if you want, but I keep it on for more texture and dietary fiber. Slice the potato widthwise into slices with a sharp knife. Pile the slices on the baking sheet. Coat each slice with olive oil, salt & black pepper. Line the sweet potato slices in an single layer. Bake in the preheated oven for 30-40 minutes or until golden brown and fork tender, flipping halfway through. Cooking time will vary.
- Step 2: While the potatoes roast, make the Whipped Ricotta. Add the ricotta cheese, olive oil, salt, honey, orange zest and fresh thyme to a food processor. Blend until smooth, about 2-3 minutes, pushing down the sides as needed.
- Step 3: Assemble the sweet potatoes by adding a layer of the whipped ricotta on top. Add pomegranate seeds, chopped pistachios, and fresh thyme. Top with a drizzle of honey or hot honey.
- Hint: Be sure to line the sweet potato slices in a single layer so they cook evenly! You may need to do them in batches depending on the size of your baking sheet.
Dietitian Tip
Many holiday appetizers are served on slices of crostini bread. Using Sweet Potato sliced into thick rounds in place of bread is a great alternative and one of my favorite ingredients to serve to friends who are gluten-free. They taste great and provide dietary fiber and important nutrients including antioxidants and vitamins A and C.
Variations
The best part about making Sweet Potato Bites with Ricotta at home is you can customize them however you want. Below are some ideas, but feel free to get creative!
- Spicy - use hot honey or add red pepper flakes on top to give this a kick!
- Mini Marshmallows - for a fun twist, add some mini marshmallows in the last minute or so of cooking the sweet potatoes.
- Cottage Cheese Version - use half ricotta & half cottage cheese if you want more protein.
- Tomato Basil - in the summer, replace the orange zest with lemon zest and replace the pomegranate & pistachio with a combo of burst cherry tomatoes and fresh basil on top.
- Herby Olive - replace the sweet topping with herbed olives with fresh rosemary and thyme for a briny flavor.
- Caramelized Onions - add caramelized onions instead of pomegranates for a savory flavor everyone is sure to love!
Try my Date & Pecan topping for another different way to serve sweet potato bites!
Equipment
You'll need either a food processor or a high-speed blender to make the Whipped Ricotta. I have a Ninja Blender and love it, but I usually use my handy and beloved KitchenAid food processor for this recipe.
Meal Prep and Storage for Sweet Potatoes with Ricotta
- Meal Prep - you can prep each component of this recipe in advance! Store in separate airtight containers in the fridge until you're ready to serve. Assemble right before serving. The components will stay good in the fridge for 1-3 days.
- Storage - Leftovers of these sweet potato bites keep relatively well. Store in a single layer in an airtight container for up to 3 days. They won't look as pretty, but they'll still taste good!
Expert Tips
- Bake the sweet potato bites in a single layer. You may need to do them in batches depending on the size of your baking sheet.
- Flip the slices at the halfway mark, around 15-20 minutes. Keep an eye on them in the last 5-10 minutes to make sure they don't burn!
- Use full fat ricotta cheese for the most creamy end result.
- Drain the liquid out of your ricotta before adding it to the blender or food processor. This helps the dip be more creamy.
- It will take a few minutes for the ricotta to get creamy in the blender or food processor so be patient!
FAQ
While healthy means something different to everyone, these sweet potato slices with ricotta are a nutrient-rich option. Sweet potatoes provide dietary fiber for a healthy gut and also contain antioxidants, vitamin A & vitamin C, potassium, and manganese. The extra-virgin olive oil provides heart-healthy fats that also support hormone health and brain health. Ricotta cheese contains calcium, protein, and vitamin B12. It is also lower in calories and saturated fats than many cheeses. Pomegranates add sweetness without added sugars, and pistachios provide plant protein and vitamin E which has been shown to support brain health.
Sweet Potatoes don't crisp up like regular potatoes. They will be more of a caramelized, soft consistency. But you can make them more crisp by cutting them into thinner slices and cooking a bit longer.
I sugget using whole milk ricotta for this recipe. It is creamier and fluffs up a bit better than part skim cheese. With that said, you absolutely can use a reduced fat version of ricotta - it just won't be as creamy!
Yes, this is a gluten-free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sweet Potato Bites:
Want to Learn About Nutrition?
Here are some of my educational posts you may enjoy:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Sweet Potato Bites Appetizer with Pomegranates
Equipment
- 1 food processor or blender
Ingredients
For Sweet Potato Rounds
- 2 sweet potatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper
For Whipped Ricotta
- 1 cup ricotta cheese
- ½ tablespoon extra virgin olive oil
- ½ tablespoon honey or hot honey
- 2 teaspoon orange zest or lemon zest
- 1 teaspoon fresh thyme leaves removed from stem
- ¼ teaspoon salt more to taste
- dash black pepper
For Topping
- ½ cup pomegranate seeds
- ¼ cup chopped pistachios
- 1 teaspoon fresh thyme leaves removed from stems
- drizzle honey or hot honey
Instructions
- Make the sweet potato bites. Preheat the oven to 425℉ (218°C). Prepare a baking sheet with parchment paper and spray with cooking spray. Give the sweet potatoes a good rinse. You can remove the skin with a vegetable peeler if you want, but I keep it on for more texture and dietary fiber. Slice the potato widthwise into slices with a sharp knife. Pile the slices on the baking sheet. Coat each slice with olive oil, salt & black pepper. Line the sweet potato slices in an single layer. Bake in the preheated oven for 30-40 minutes or until golden brown and fork tender, flipping halfway through. Cooking time will vary.
- While the potatoes roast, make the Whipped Ricotta. Add the ricotta cheese, olive oil, salt, honey, orange zest and fresh thyme to a food processor. Blend until smooth, about 2-3 minutes, pushing down the sides as needed.
- Assemble the sweet potatoes by adding a layer of the whipped ricotta on top. Add pomegranate seeds, chopped pistachios, and fresh thyme on top. Add a drizzle of honey or hot honey.
- Hint; Be sure to line the sweet potato slices in a single layer so they cook evenly! You may need to do them in batches depending on the size of your baking sheet
Notes
- Bake the sweet potato rounds in a single layer. You may need to do them in batches depending on the size of your baking sheet.
- Flip the slices at the halfway mark, around 15-20 minutes. Keep an eye on them in the last 5-10 minutes to make sure they don't burn!
- Use full fat ricotta cheese for the most creamy end result.
- Drain the liquid out of your ricotta before adding it to the blender or food processor. This helps the dip be more creamy.
- It will take a few minutes for the ricotta to get creamy in the blender or food processor so be patient!
- Meal Prep - you can prep each component of this recipe in advance! Store in separate airtight containers in the fridge until you're ready to serve. Assemble right before serving. The components will stay good in the fridge for 1-3 days.
- Storage - Leftovers of these sweet potatoes with ricotta keep relatively well. Store in a single layer in an airtight container for up to 3 days. They won't look as pretty, but they'll still taste good!
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