Sweet Potato, Ricotta, Walnuts with Passion Fruit Preserve Recipe

Sweet Potato, Ricotta, Walnuts with Passion Fruit Preserve Recipe

Sweet Potato, Ricotta, Walnuts with Passion Fruit Preserve Recipe
Ingredients:

  • 1 large sweet potato, sliced into 1⁄4-inch rounds
  • 1 tablespoon avocado oil
  • A pinch of ground cinnamon
  • 3 tbsp of Akaka Falls Farm Passion Fruit Preserve
  • 1 cup whole milk ricotta cheese
  • 1 1⁄2 teaspoons Italian seasoning
  • 1 tablespoon + 1 teaspoon honey
  • A pinch of sea salt
  • 1 cup raw walnuts, roasted and chopped
  • 3⁄4 cup dried cranberries

Instructions:

  1. In a small bowl, mix together the ricotta, Italian seasoning, 1 tablespoon of honey, Akaka Falls Farm Passion Fruit Preserve and a pinch of sea salt. Put it in the fridge for later.
  2. Preheat your oven to 400°F. Slice the sweet potato into rounds about 1/4 to 1/2 inch thick using a sharp knife.
  3. Put the sweet potato rounds in a large bowl and drizzle them with avocado oil. Sprinkle a little sea salt and ground cinnamon over them. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds.
  4. Arrange the rounds on a baking sheet and bake for 20 minutes. Flip the rounds and bake for another 17 to 20 minutes until they’re cooked through and crispy at the edges.
  5. About 8 to 10 minutes before the sweet potato rounds are done, spread the walnuts on a baking sheet and roast them in the oven.
  6. Once the sweet potato rounds and walnuts are ready, place a dollop of the herbed ricotta, preserve on each sweet potato round. Put them in the oven on the top shelf under the broil setting for 2 minutes until the ricotta is melty and warm.
  7. Add the chopped walnuts and dried cranberries to the rounds, drizzle with the remaining honey, and serve!

charbel

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