SWEET POTATO ROUNDS WITH CRANBERRIES AND CANDIED PECANS — Sweet and savory flavors come together in this beautiful Thanksgiving dish that can be served as both and appetizer or a side.
If you’re looking for a delicious new way to serve sweet potatoes this Thanksgiving, then these Sweet Potato Rounds with Cranberries and Candied Pecans are a must try!
These beautiful, bite-size sweet potato slices can be served as either an appetizer or a side dish. No matter how you incorporate them into your holiday feast, your guests are sure to be impressed.
And the best part is, these rounds are so quick and simple to make. Easy but elegant is always my mantra when it comes to holiday celebrations, and this recipe definitely qualifies.
The seasoned ricotta is the perfect contrast to the flavors of sweet potato, and the chewy cranberries and candied pecans add some tang and sweetness to the mix.
It really is the perfect combination of fall flavors and colors that both looks and tastes amazing.
After you’ve whipped up a batch of candied pecans for this recipe, you’ll probably have leftovers. Trust me, that’s a good thing!
Just keep them in an airtight container and they’ll keep for up to a month. They’re wonderful on ice cream, or in salads. They also make great gifts for neighbors when you package them up in a cellophane bag or pretty jar.
If you prefer a slightly stronger cheese, goat cheese is a good substitute for the ricotta. And walnuts, or even almonds, are a great substitution for the pecans.
Not only is this the prettiest way I’ve ever served sweet potatoes, it’s one of the most delicious. I just love the way all the flavors, textures and colors combine in this easy holiday recipe.
So if you want to wow your holiday guests with something a little different this year, this recipe for Sweet Potato Rounds with Cranberries and Candied Pecans should definitely be on your Thanksgiving menu.
Be sure to save this recipe for Sweet Potato Rounds with Cranberries and Candied Pecans to your favorite Pinterest board for later.
Tips for Choosing and Storing Sweet Potatoes
Appearance: Choose small to medium-sized sweet potatoes that are firm and have smooth skin with no bruises or cracks. Larger sweet potatoes tend to be more starchy. Be sure to handle sweet potatoes with care, as they bruise easily.
Storing: Store sweet potatoes in a cool, dry, dark place. Do not refrigerate sweet potatoes. They are best if used within a week, but definitely within two. Any longer and the high sugar content will cause them to spoil.
Fun Fact: Pureed cooked sweet potatoes are a great alternative to canned pumpkin puree in pies, cakes, casseroles and other dishes.
Here’s what you’ll need to make Sweet Potato Rounds with Cranberries and Candied Pecans
- Sweet potatoes
- Olive oil
- Spices: cinnamon, Italian seasoning, salt
- Ricotta cheese
- Candied pecans
- Dried Cranberries
- 2 medium sweet potatoes, sliced into 1/4 inch rounds
- 1 tablespoon olive oil
- Pinch of ground cinnamon
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- 1 1/2 tablespoons honey plus more for drizzling
- Salt, to taste
- 1 cup candied pecans, chopped
- 3/4 cup dried cranberries
- Preheat oven to 400 degrees. Brush sweet potato rounds with olive oil and place on a large, lightly greased baking sheet. Sprinkle with cinnamon and salt, to taste. Bake sweet potatoes for 35-40 minutes, flipping once halfway through baking time.
- Meanwhile, in a medium bowl, mix the ricotta, Italian seasoning, 1 1/2 tablespoons honey and salt, to taste. Refrigerate until ready to use.
- Remove sweet potatoes from oven and turn oven to broil (move rack to the top shelf). Place a dollop of the ricotta mixture on each sweet potato and return to the oven for about 2 minutes, until ricotta is just warm.
- Remove sweet potatoes to a serving platter. Sprinkle with chopped candied almonds and dried cranberries. Drizzle with honey before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 99mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 3g
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Who Dished It Up First: Adapted from The Roasted Root