These Sweet Potatoes with Ricotta & an Orange, Pecan & Date topping are perfect to serve as an appetizer for a special occasion! They're an especially great option if you have gluten-free guests!
As a dietitian, I'm a big fan of an easy appetizer that tastes delicious made with seasonal ingredients. These Sweet Potato Rounds are a great appetizer any time of year, but especially during the holiday season. There's something about the sweetness of the potato that brings out the other flavors. It's such a unique option for parties!
This 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. 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 Sweet Potato Bites with Pomegranate, Sweet Potato Casserole, Pear & Arugula Salad with Pomegranates, or Date Snickers.
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Key Ingredients and Substitutions
These Sweet Potatoes with Ricotta are made with simple 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. 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. 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 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 - chewy dates are a great way to satisfy a sweet tooth without added sugar! I love to use Natural Delights brand of dates for this recipe. Their caramel-flavor pairs great with the creamy ricotta and orange. Find dates in the produce section of most grocery stores.
- Pecans - chopped pecans provide crunch and flavor!
- Orange Zest - orange zest adds a distinct sweetness 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! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Make the sweet potato rounds. 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 dietary fiber. Slice the potato widthwise into slices. 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. 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: 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 Potatoes 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 Rounds 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 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!
- Pomegranate Seeds - if you don't like dates, feel free to use pomegranate arils 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 everyone is sure to love!
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 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. 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:
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 Rounds with Whipped Ricotta & Pecans
Equipment
- 1 food processor or blender
Ingredients
For Sweet Potato Rounds
- 2 sweet potatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt more to taste
- dash black pepper
For Whipped Ricotta Dip
- 1 cup ricotta cheese
- ½ tablespoon extra virgin olive oil
- ½ tablespoon honey or hot honey
- 2 teaspoon orange zest
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon 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
- Preheat oven to 425℉ (218°C). Spray a parchment-lined baking sheet with oil. Give the sweet potatoes a good rinse. You can remove the skin if you want, but I keep it on for more texture and dietary fiber. Slice the potato widthwise into slices. Pile the slices on the baking sheet and coat with olive oil, salt & black pepper. Line the sweet potato slices in a single layer. Bake for 30-40 minutes or until golden brown, flipping halfway through. Cooking time will vary.
- While the potatoes roast, make the Whipped Ricotta. Add the ricotta cheese, olive oil, honey, orange zest, fresh thyme, and salt 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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