Sweet Potato Rounds with Ricotta and Toasted Pecans

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Thanksgiving is just a month away! While you are super busy and preoccupied to bring together the perfect dinner, sometimes it is easy to forget about the appetizers. If you are looking for a quick and fuss-free bite that your guests can nosh on while waiting for the big feast, then you have come to the right place.

Sweet potato slices are baked until golden and then topped with a dollop of ricotta cheese, crunchy pecans, pomegranate seeds, and a drizzle of honey.
The crunchy pecans and pomegranate seeds match perfectly with the smooth ricotta and the roasted sweet potatoes. Each bite is full of contrasting flavors and is perfect for holiday entertaining.
Not only do they add a festive touch to any dinner party, but they are also easy and delicious as a quick and healthy snack!

Sweet potatoes are a great source of potassium and magnesium, and are very filling, making them an ideal snack to keep you going until your next meal.
If you are looking for more delicious appetizers, you can also check my Extra Notes
  • You can use goat cheese in place of the the ricotta cheese.
  • The dried pecans in the recipe can be substituted with dried walnuts.
  • To make this recipe vegan, you can use vegan ricotta and maple syrup instead of honey.

If you make these Sweet Potato Rounds with Ricotta and Toasted Pecans, I would love to know how they turned out! Please let me know by leaving a comment below.

  • 2 large sweet potatoes, cut into 1/3 inch rounds
  • Olive Oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • ¾ cup Ricotta cheese
  • ¾ cup toasted pecans
  • ½ cup pomegranate seeds
  • Drizzle of honey or pure maple syrup
  1. Preheat oven to 200 degrees Celsius and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss sliced sweet potato rounds with olive oil until each side is coated lightly with oil and then sprinkle pepper and salt.
  3. Arrange the sweet potato rounds in a single layer on the prepared baking sheet and bake in the oven for 15 minutes. After 15 minutes, flip the potato rounds and continue to bake for an additional 5-7 minutes until completely cooked through and crispy.
  4. In a skillet over medium heat, heat pecans until browned and fragrant, stirring occasionally, about 3 to 4 minutes. Remove from skillet and chop into small pieces.
  5. Top each sweet potato with 1 teaspoon of ricotta cheese followed by the toasted pecans, pomegranate seeds and a drizzle of honey/maple syrup.
  6. Serve warm and enjoy.


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