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Sweet Potatoes with Herbed Ricotta and Wildflower Honey

Sweet Potatoes with Herbed Ricotta and Wildflower Honey

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Servings

2 Servings

Ingredients

  • 1 cup whole milk ricotta cheese
  • 2 ½ teaspoons Italian seasoning
  • 1 tsp oregano
  • 1 ¼ tablespoons Savannah Bee Company’s Wildflower honey
  • 1/4 teaspoon sea salt
  • 1 large sweet potato cut into 1/4 inch rounds
  • Grapeseed oil
  • Ground cinnamon
  • 1 cup pumpkin seeds
  • 3/4 cup dried cranberries coarsely chopped
  • Extra Wildflower honey for drizzling

Instructions

  • Herb the ricotta in a small bowl (mix together ingredients under “For Herbed Ricotta”), and refrigerate.  
  • Preheat oven to 400°F. Add sliced sweet potatoes to a large mixing bowl and hand rub each side with grapeseed oil. Sprinkle with sea salt and cinnamon. Rub again.
  • Arrange rounds on a large baking sheet and bake for 20 minutes, flip, then bake for another 15 minutes. During last 8 minutes, spread pumpkin seeds on a baking tray and roast.
  • Remove everything from the oven.
  • Plate the sweet potato rounds on serving dish. Place a dollop of herbed ricotta on each, then sprinkle each with roasted pumpkin seeds and chopped cranberries. Finally, drizzle extra Wildflower honey over each.
  • Serve and enjoy!
  • Tips:
  • Rather than using Wildflower honey, why not try Savannah Bee Company’s Acacia, Orange Blossom, or Palmetto honeys?  
  • This dish is flexible: substitute dried apricots for the cranberries, walnuts or hazelnuts for the pumpkin seeds, and any variety of herbs you’d like!