Sweet Potato Ricotta Bites
Serves 415 mins prep25 mins cook
These Sweet Potato Ricotta Bites with Lemony Date-Almond Crunch are a delightful spring appetizer featuring roasted sweet potatoes topped with a creamy ricotta mixture and a refreshing crunch from sugar snap peas and almonds.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Drizzle the sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3: While the sweet potatoes roast, make the topping. Add all topping ingredients to a bowl and mix to combine. 4: Next, make the ricotta. Add all ricotta ingredients to a bowl and mix to combine. 5: Plate the sweet potatoes. Add a dollop of the ricotta followed by a spoonful of the topping to each round. Drizzle with tahini if desired.View original recipe