SPRINGFIELD, Mo On this Fit LIfe, we've got a recipe for an appetizer for that Christmas Dinner. KY3's Paul Adler visited with Brittany Carpenter of Ruby's Market to get this recipe..
Sweet Potato Rounds with Herbed Ricotta and Walnuts
1 in large sweet potatoes sliced ¼-inch rounds
Lite olive oil
* Herbed Ricotta:
1 cup ricotta cheese
1-½ teaspoons Italian seasoning
1 tablespoon + 1 teaspoon honey
1 cup raw walnuts, chopped
¾ cup dried cranberries
1. Preheat the oven to 400 degrees F. Rub sweet potato round with oil and place on baking sheet. Bake for 10 minutes. Flip the rounds, then bake for another 10 minutes, or until rounds are cooked through and crispy on the edges
2. Meanwhile, add all of the ingredients for the herbed ricotta to a small bowl and stir well
to combine. Refrigerate until ready to use.
3. Remove sweet potato rounds from the oven and sprinkle with cinnamon. Top with dollop of herbed ricotta, walnuts, and cranberries. Drizzle with honey.
4. Optional: Place oven on high broil setting and broil for 2 minutes or until ricotta is warm and melty.