Laura, our in-house Holistic Nutritionist and Communications and Marketing Manager, is back on the blog today with her favourite holiday appetizer recipe. Take it away Laura!

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Getting together with family and friends during this time of year is my favourite thing to do every holiday season. For me, the times I appreciate most are the quiet moments spent with my family hovering over a puzzle, watching football together, or being outside going on walks and skating. But without a doubt, when it comes to my family, all activities either start, end, or include food in some capacity.

It’s no secret that with some exceptions, an abundance of our holiday food revolves around appetizers and easy-to-eat sharables. That’s why I knew part of our Liver-Friendly Festive Food Guide required a tasty and fun appetizer recipe for all the in-between moments that accompany your holiday traditions.

This Sweet Potato Rounds with Herb Ricotta and Burnt Honey Drizzle recipe is a great healthy option with simple ingredients and popping flavours. The creamy herbed ricotta mixed with the sweet caramelization of the burnt honey satisfies everyone’s taste buds no matter if they’re savoury or sweet. Get the little ones involved in this one, they might even want to arrange their rounds into the shape of snow people!

Ingredients 

1 large sweet potato, ½ inch slices

2 tsp extra virigin olive oil

1 pinch cinnamon

Herbed Ricotta

1 cup ricotta cheese

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

1 tsp of Italian seasoning

¼ tsp sea salt

Burnt Honey 

1 cup honey

2 tbsp water

Instructions 

(1) Combine honey into a saucepan and place it on medium heat. Bring it to a simmer and lower heat to cook for six minutes.

(2) When the honey is a dark golden brown, add in two tablespoons of water and stir together. Be mindful of vigorous bubbling and foaming, this is normal. Once combined, set aside, and let mixture cool.

(3) Pre-heat oven to 400°F.

(4) Thinly slice sweet potato into rounds (approximately 1/2 inch). Toss in olive oil with a pinch of salt and add cinnamon. Use your hands to coat the rounds in oil and cinnamon on both sides. Layer evenly on a baking sheet.

(5) Bake for 12 minutes on one side and remove to flip and bake for an additional 12 minutes or until they are cooked through and have crispy edges.

(6) Meanwhile, combine all the ingredients for the ricotta topping in a bowl and stir well to combine. Place in the fridge covered until ready to use.

(7) Spread approximately 1/2 teaspoon (or as much as desired) herb and ricotta mixture on top of each sweet potato chip. Drizzle with honey and serve immediately.