Sweet Potato Crostinis with Spiced Ricotta and Roasted Cranberries
These sweet potato crostinis are topped with nutmeg-spiced ricotta and roasted cranberries. Pretty, healthy and a delicious appetizer for your holiday party!
Sweet Potato Crostini
- Sweet potatoes cut into 24 ¼ inch rounds
- 1 tablespoon olive oil
- salt and pepper
- 2 ½ 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
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.
- These appetizers can be made the day ahead with each component stored separately.
- Just prior to serving, crisp up the sweet potatoes for 10 or so minutes in a 350°F oven!
Serving: 1crostini | Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 27mg | Fiber: 1g | Sugar: 3g