These Sweet Potato Slices with Whipped Ricotta & a pecan date topping are a unique appetizer or side dish to serve at the holidays! The orange zest and fresh thyme add tons of flavor, and it's an especially great option if you have gluten-free guests. 😊
As a dietitian, I'm a big fan of an easy appetizer made with seasonal ingredients! And I always try to bring something to a gathering that people haven't tried before. These baked sweet potato rounds check all the boxes. They're a great appetizer any time of year, but especially during the holiday season. The perfect balance of sweet and savory flavors. I hope you enjoy them! 😊
This recipe was inspired by my healthy side dish recipe for Sweet Potato Rounds and my Whipped Herbed Ricotta Dip recipe. I wanted to incorporate those two recipes into one because they compliment each other so well. And when I saw Caitlin Latessa-Greene using sweet potatoes in place of bread for crostini type recipes on Instagram, I knew I had to try it.(P.S - if you haven't seen her recipes, check her out on instagram @starinfinitefood)!
If you're looking for more holiday recipes, try my easy Baked Sweet Potato Slices, Sweet Potato Bites with Pomegranate, Sweet Potato Casserole, Pear & Arugula Salad with Pomegranates, or Date Snickers.
Jump to:
- Key Ingredient Notes and Substitution Ideas
- How to Make Sweet Potatoes with Ricotta
- Video of How to Make Sweet Potato Slices with Ricotta
- Dietitian Tip
- Variations
- Equipment
- Meal Prep and Storage for Sweet Potato Slices with Ricotta
- Expert Tips
- FAQ
- Related
- Perfect for Pairing
- Want to Learn About Nutrition?
- 📖 Recipe
- 💬 Comments
Key Ingredient Notes and Substitution Ideas
These baked sweet potatoes with ricotta are made with simple ingredients. Below are some notes and substitution ideas. Check the recipe card at the bottom for measurements!
For the Sweet Potato Base
- Sweet Potatoes - for the base, we use my sweet potato slices 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. Cutting whole sweet potato into rounds gives you a lot of surface area to add toppings.
- 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. Avocado oil works too.
- Salt & Black Pepper - to enhance the flavor and texture of the potato while it roasts.
For Whipped Ricotta and Pecan Date Topping
- Ricotta Cheese - I use whole milk ricotta cheese for this recipe because it's thicker and whips up more creamy. 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.
- Medjool Dates - dates are a great way to satisfy a sweet tooth without added sugar. Their caramel-flavor pairs great with the creamy ricotta. Find dates in the produce section of most grocery stores.
- Pecans - chopped pecans provide crunch and flavor. Walnuts or pistachios would work too
- Orange Zest - orange zest adds a distinct sweetness and is a popular flavor in the winter. You can use lemon zest instead if you prefer.
- Fresh herbs - fresh herbs add color and brighten up the potatoes. I use fresh thyme leaves. You can add a small amount of parsley, rosemary or sage leaves if you want.
- 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! Check the recipe card at the bottom for the full recipe.
- Step 1: Make the sweet potato slices. Preheat the oven to 425℉ (218°C). Spray a parchment-lined baking sheet with cooking spray. Give the sweet potatoes a good rinse. You can remove the skin if you want, but I keep it on for more texture and fiber. Slice the potato widthwise into slices about ½ inch thick. Pile the slices on the baking sheet. Coat each slice with olive oil, salt & black pepper. Line the sweet potato slices in a single layer. Bake in the preheated oven for 30-40 minutes or until golden brown, flipping halfway through. Cooking time will vary.
- Step 2: While the potatoes roast, make the whipped ricotta by draining the liquid from the ricotta and adding 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: Make the pecan topping by mixing chopped dates, chopped pecans, honey, orange zest and fresh thyme in a small bowl. Heat a skillet on medium heat and add a drizzle of olive oil. Add the pecan & date mixture. Heat the mixture, stirring frequently until warmed, about 2-3 minutes.
- Step 4: Assemble the sweet potatoes by adding a layer of the whipped ricotta and spoonful of the pecan date mixture 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.
Video of How to Make Sweet Potato Slices with Ricotta
Here's a short video showing me making this recipe that I hope is helpful!
Dietitian Tip
Many holiday appetizers are served on slices of crostini bread. Using sweet potato slices in place of bread is a great option to add toppings to if you are gluten-free or serving people who are! They taste great and also provide dietary fiber and important nutrients including antioxidants and vitamins A and C.
Variations
The best thing about making sweet potato with ricotta is you can customize it however you want! Below are some ideas.
- Spicy - use hot honey or add red pepper flakes on top to give this a kick!
- Dried Cranberries - if you don't like dates, use dried cranberries to add sweetness instead.
- 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 pecan date mixture with a combo of burst cherry tomatoes and fresh basil on top.
- Herby Olive - replace the sweet pecan topping with herbed olives with fresh rosemary and thyme for a briny flavor.
- Caramelized Onions - add caramelized onions instead of the date mixture for a savory flavor.
Equipment
You'll need a sturdy large sheet pan for roasting the sweet potatoes. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time. Grab them here. You'll also need either a food processor or a high-speed blender to make the Whipped Ricotta. I usually use my handy and beloved KitchenAid food processor for this recipe.
Meal Prep and Storage for Sweet Potato Slices 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 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!
Expert Tips
- 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!
- Dates can be sticky to chop. To make them less sticky, freeze them for 10-15 minutes.
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. Dates add sweetness without added sugars, and pecans 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.
I suggest 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.
I typically serve these warm by warming up the sweet potato slices and then adding the ricotta & date pecan topping!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Sweet Potato with Ricotta:
Want to Learn About Nutrition?
Here are some of my educational articles 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
Sweet Potato Slices with Whipped Ricotta & Pecans
Equipment
- 1 food processor or blender
Ingredients
For Sweet Potato Rounds
- 2 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt more to taste
- dash black pepper
For Whipped Ricotta Dip
- 1 cup ricotta cheese, drained
- ½ tablespoon extra virgin olive oil
- ½ tablespoon honey (or hot honey)
- 2 teaspoon orange zest
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt (more to taste)
- dash black pepper
For Pecan & Date Topping
- ½ cup chopped dates
- ½ cup chopped pecans
- 2 teaspoon fresh thyme leaves
- 1 teaspoon orange zest
- ½ tablespoon honey (or hot honey)
Instructions
- Make the sweet potato slices: Preheat the oven to 425℉ (218°C). Spray a parchment-lined baking sheet with cooking spray. Give the sweet potatoes a good rinse. You can remove the skin if you want, but I keep it on for more texture and fiber. Slice the potato widthwise into slices about ½ inch thick. Pile the slices on the baking sheet. Coat each slice with olive oil, salt & black pepper. Line the sweet potato slices in a single layer. Bake in the preheated oven for 30-40 minutes or until golden brown, flipping halfway through. Cooking time will vary.
- While the potatoes roast, make the whipped ricotta: drain the excess liquid from the 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.
- Make the pecan topping by mixing chopped dates, chopped pecans, honey, orange zest and fresh thyme in a small bowl. Heat a small skillet on medium heat and add a drizzle of olive oil. Add the pecan & date mixture. Heat the mixture, stirring frequently until warmed.
- Assemble the sweet potatoes by adding a layer of the whipped ricotta and spoonful of the pecan date mixture on top.
Video
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!
- Dates can be sticky to chop. To make them less sticky, freeze them for 10-15 minutes.
- 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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