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Sweet Potato Rounds with Ricotta, Cranberry, and Pistachio

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Category: Appetizer, Main Course, Side Dish, Snack
  • Cuisine: American


Roasted sweet potato with salty chevre and sweet cranberries with pistachio and honey.


  • 2 medium sweet potatoes
  • 1 tbsp extra virgin olive oil
  • 3 oz chèvre
  • 3 oz ricotta
  • 1/4 cup pistachios ((roasted, salted, and crushed))
  • 1/4 cup dried cranberries ((coarsely chopped))
  • honey
  • salt & pepper


  1. Preheat oven to 400°F.
  2. Slice sweet potatoes into 1 cm thick slices. You can go even thinner if you want a crunchier base.
  3. Coat slices of SP in olive oil and salt.
  4. Place sweet potato rounds on a lined baking sheet. Add some sprigs of fresh rosemary.
  5. Roast for 20 minutes, then flip the slice. Roast for another 10 minutes, or until the edges start to crisp and the centers are soft.
  6. While the SP rounds are roasting, mix the ricotta with the chèvre.
  7. Spread a thick layer of the chèvre-ricotta hybrid on each round.
  8. Sprinkle crushed pistachios and cranberries evenly over the rounds.
  9. Drizzle a lil bit of honey over all of them, and then maybe a dash of black pepper. Viola!

Keywords: sweet potato, christmas, thanksgiving, holiday, cranberry, pistachio, chevre, goat cheese, ricotta, honey, rosemary, blaufrankish, red wine, vegetarian wine pairing

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