Cinnamon roasted sweet potato rounds with herbed ricotta, pistachios, cranberries, and honey make for a super tasty and impressive looking holiday party appetizer! Plus they are gluten-free and low-sugar, so your guests can indulge without the bulge!
If you want to seriously impress your guests at your next holiday party, bring these sweet potato rounds with herbed ricotta, dried cranberries, and pistachios. I LOVE this holiday party appetizer recipe because it's extremely easy to make and looks festive! The combination of the red cranberry with the green pistachio screams holiday, which makes it perfect to bring to a holiday party.
Every ingredient used is also gluten-free and healthy. We swap your typical processed cracker for a healthy gluten-free sweet potato that is loaded with Vitamin A. Instead of adding sugar to sweeten the ricotta, we use a little natural honey.
When I first made this recipe I had leftover cranberry sauce from Thanksgiving, so I used that instead of dried cranberries. So if you have any leftover in your fridge, feel free to swap that out for the dried cranberries. It tastes awesome!
The crispy sweet potato paired with the creamy ricotta, sweet and chewy cranberry, and crunchy and salty pistachio is seriously a flavor explosion in your mouth. Bring these to your next holiday party or event, and I promise your guests will leave wanting more!
Want more holiday recipes? Check out my Easy Vegan Cashew and Basil "Cheese" Dip, Bacon Wrapped Dates, and Chocolate Peppermint No-Bake Energy Balls for other healthy holiday party appetizers!
A summary of all these Healthy Holiday Party Appetizers can be found here.
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Start to Finish: 10 minutes
- 1 large sweet potato sliced into ¼-inch rounds
- 1 Tablespoon olive oil
- 1 teaspoon cinnamon
- 2 Tablespoons of pistachios broken into small pieces
- 2 Tablespoons no-sugar-added dried cranberries (or leftover cranberry sauce)*
*If you have leftover cranberry sauce, can use a dollop on each round instead of dried cranberries
- 1 cup whole-milk ricotta cheese
- 1-½ teaspoons Italian seasoning
- 1 tablespoon honey
- Sea salt to taste
Preheat the oven to 400 degrees. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
Add the sweet potato slices to a large mixing bowl and drizzle with olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 15 minutes. Flip the rounds, then bake for another 15 minutes, or until rounds are cooked through and crispy on the edges.
Place a dollop of herbed ricotta on each sweet potato round. Add pistachios and a few dried cranberries. Drizzle with honey extra honey (optional) and serve!