Sweet Potato Slices with Whipped Ricotta & Pecans
These baked 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. 😊
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
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.
- 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!
Tried this recipe?Let us know how it was!