Picture this: You’ve just been invited to a holiday shindig—a potluck dinner, no less. You rack your brains trying to come up with a dish that isn’t humdrum and drab. Everyone’s had green bean casserole, pickled beets, and stuffing; you want to show off your creative side vis-à-vis a deceptively easy to make recipe.
Look no further than these Sweet Potatoes with Herbed Ricotta and Wildflower Honey! This seasonal fare is super quick to make and will impress people from first glance. From the earthiness of the sweet potatoes and roasted pumpkin seeds to the sweet creaminess of the herbed ricotta and cranberries, this dish will be a major hit.
I used Savannah Bee Company’s Wildflower honey, artisanal and reminiscent of Georgia. This robust honey stands up to the piquancy of the herbs and seasonings with ease.
Give these handheld treats a go for your next potluck, quick dinner, or just as a snack while decking the halls. You’re gonna love ‘em!
What You’ll Need:
- 1 large sweet potato, cut into 1/4 inch rounds
- Grapeseed oil
- Ground cinnamon
For Herbed Ricotta:
- 1 cup whole milk ricotta cheese
- 2 ½ teaspoons Italian seasoning
- 1 teaspoon oregano
- 1 ¼ tablespoons Savannah Bee Company’s Wildflower honey
- 1/4 teaspoon sea salt
- 1 cup pumpkin seeds
- 3/4 cup dried cranberries, coarsely chopped
- Extra Wildflower honey for drizzling
What You Do:
- Herb the ricotta in a small bowl (mix together ingredients under “For Herbed Ricotta”), and refrigerate.
- Preheat oven to 400º. Add sliced sweet potatoes to a large mixing bowl and hand rub each side with grapeseed oil. Sprinkle with sea salt and cinnamon. Rub again.
- Arrange rounds on a large baking sheet and bake for 20 minutes, flip, then bake for another 15 minutes. During last 8 minutes, spread pumpkin seeds on a baking tray and roast.
- Remove everything from the oven.
- Plate the sweet potato rounds on the serving dish. Place a dollop of herbed ricotta on each, then sprinkle each with roasted pumpkin seeds and chopped cranberries. Finally, drizzle extra Wildflower honey over each.
- Serve and enjoy!
- Rather than using Wildflower honey, why not try Savannah Bee Company’s Acacia, Orange Blossom, or Palmetto honeys?
- This dish is way flexible: substitute dried apricots for the cranberries, walnuts or hazelnuts for the pumpkin seeds, and any variety of herbs you’d like!
Submitted by: Jess Brannen
Check out these other great seasonal recipes!
Whipped Honey with Cinnamon Pumpkin Bread
Honey Balsamic Grilled Carrots with Grill Honey
Honey Pecan Pie