Description
A festive and elegant appetizer featuring roasted sweet potato rounds topped with creamy whipped ricotta and a tangy homemade cranberry chutney.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1 cup ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- Meanwhile, prepare the cranberry chutney: In a small saucepan, combine cranberries, orange juice, honey, and cinnamon. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8-10 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whip together ricotta, heavy cream, and lemon zest until smooth and slightly fluffy.
- To assemble, place a dollop of whipped ricotta on each sweet potato round, top with a spoonful of cranberry chutney, and garnish with fresh thyme leaves. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.