An easy holiday appetizer recipe: sweet potato crostinis, topped with spiced ricotta and cranberries. A perfect, healthier option.
Well hi, there!
Today is Black Friday. Which means it’s almost December. Wow. Cray-zee. No idea how that happened!
So today will most likely signify the shift on the internet to all things Christmassy. Are you ready for it? It’s happening. Peppermint everything. Eggnog EVERYTHING. Brace yourselves.
And because I like to do what all the cool kids do, I jumped on that holiday bandwagon and I have a holiday appetizer recipe for you!
Not just *any* holiday appetizer, but a healthy holiday appetizer. Ever since my mom told me how hard it is to find good healthy party appetizers, I’ve been on a little mission. Earlier this year I made these Bruschetta and Goat Cheese Stuffed Mushroom Caps, and these Zucchini Caprese Roll-Ups.
I have been obsessed with the idea of using sweet potato rounds as a base for a crostini for awhile…I think it’s been on my ‘to do’ list since the summer! And they were worth waiting for.
I decided to top these roasted sweet potato rounds with some spiced ricotta…ricotta with a little bit of nutmeg and cinnamon stirred in. The spiced ricotta gives a bit of creaminess to everything with a hint of those wintery spices.
Then, I topped the ricotta with some roasted cranberries and fresh lemon zest. The cranberries add the PIZZAZZ to these lil’ sweet potato crostinis.
Now the ricotta doesn’t add a ton of flavor to the dish, just a nice, mellow creaminess. If you are looking for something really tangy, I’d recommend some cream cheese, or even goat cheese would be great. Or brie…oh gosh brie would be amazing!! Basically these guys are very versatile and would work great with any number of cheeses.
These sweet potato crostinis can be made ahead of time…however with the ricotta, I don’t recommend assembling them ahead of time as the ricotta can seep some liquid. It would probably be better to serve a platter of the roasted sweet potatoes with a bowl of the cheese and cranberry toppings and let your guests assemble them.
I love these appetizers because they are so good for you! Sweet potatoes and cranberries are both superfoods, so you are getting a bit of nutrition while you snack.
That means less guilt and I’m pretty sure it means you can eat an extra cookie or two…everything in moderation, right? 😉
More healthy holiday food!
- check out this round-up of 17 Healthy Holiday Appetizers for a ton of ideas
- or this post of 3 Healthy Holiday Appetizer Recipes with 5 ingredients or less
- or this Crispy Sesame Shrimp Appetizer
- Sweet potatoes cut into 24 1/4 inch rounds
- 1 tablespoon olive oil
- salt and pepper
- 2 1/2 cups cranberries fresh or frozen
- 2 tablespoons sugar
- 4 springs fresh thyme
- 2 teaspoons lemon zest
- 1 cup ricotta cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
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.
Just prior to serving, crisp up the sweet potatoes for 10 or so minutes in a 350°F oven!