Sweet Potato Crostinis with Spiced Ricotta and Roasted Cranberries

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Cranberries, fresh or frozen
  • 2 tsp Lemon, zest
  • 1 Sweet potatoes
  • 4 Thyme, springs fresh

• Baking & Spices

  • 1/8 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1 Salt and pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Ricotta cheese

Found on sweetpeasandsaffron.com

Description

Ingredients

• Sweet potatoes cut into 24¼ inch rounds
• 1 tablespoon olive oil
• salt and pepper
• 2½ cups cranberries (fresh or frozen)
• 2 tablespoons sugar
• 4 springs fresh thyme
• 2 teaspoons lemon zest
• 1 cup ricotta cheese
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon salt

Directions

• Pre-heat oven to 425°F.
• Toss the sweet potatoes with the olive oil. Arrange on cookie sheets. Sprinkle with salt and pepper.
• Roast for 15 minutes.
• While sweet potatoes are cooking, prepare the cranberries: in a medium baking dish, toss the cranberries with the sugar, lemon zest and thyme. *you may want to line the baking dish with foil, as these cranberries get sticky as they cool!*
• After 15 minutes of cooking, turn the sweet potato rounds over and return to the oven, along with the cranberries.
• Cook for another 10-15 minutes, until sweet potatoes are cooked through (this will depend on how big they are, mine were ready after 10 minutes) and cranberries are soft (for frozen cranberries you will probably need at least another 5 minutes).
• While they are cooking, stir together the ricotta with the nutmeg, cinnamon and salt.
• Serve immediately.

Nutrition