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.
ingredients
- 1 large sweet potato, ½ inch slices
- 2 teaspoons extra virgin olive oil
- 1 pinch cinnamon
herbed ricotta:
- 1 cup ricotta cheese
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon of Italian seasoning
- ¼ teaspoon sea salt
burnt honey:
- 1 cup honey
- 2 tablespoons water
directions
- Combine honey into a saucepan and place it on medium heat. Bring it to a simmer and lower heat to cook for six minutes.
- 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.
Preheat the oven to 400°F. - 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.
- 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.
- 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.
- 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.
