Sweet Potato Slices with Whipped Ricotta, Pecan & Date Topping Recipe
Delight in these roasted sweet potato slices topped with creamy whipped ricotta and a warm, sweet pecan-date topping. This dish marries rich, earthy flavors with a hint of citrus and fresh thyme, making it a perfect appetizer or side that’s both satisfying and elegant.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Sweet Potato Rounds
- 2 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt, plus more to taste
- Dash of black pepper
Whipped Ricotta Dip
- 1 cup ricotta cheese, drained
- ½ tablespoon extra virgin olive oil
- ½ tablespoon honey (or hot honey)
- 2 teaspoons orange zest
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt, plus more to taste
- Dash of black pepper
Pecan & Date Topping
- ½ cup chopped dates
- ½ cup chopped pecans
- 2 teaspoons fresh thyme leaves
- 1 teaspoon orange zest
- ½ tablespoon honey (or hot honey)
- Drizzle of olive oil for cooking
Instructions
- Prepare the Sweet Potato Rounds: Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Rinse the sweet potatoes thoroughly and optionally peel them for a smoother texture, though keeping the skin enhances fiber and texture. Slice the potatoes into ½-inch thick rounds. Arrange them on the baking sheet in a single layer. Drizzle with olive oil and season with kosher salt and black pepper. Bake for 30-40 minutes, flipping halfway, until golden brown and tender.
- Make the Whipped Ricotta: Drain excess liquid from the ricotta cheese. In a food processor, combine ricotta, olive oil, honey, orange zest, thyme leaves, kosher salt, and black pepper. Blend for 2-3 minutes until smooth and creamy, scraping down the sides as necessary.
- Prepare the Pecan & Date Topping: In a small bowl, combine chopped dates, chopped pecans, fresh thyme, orange zest, and honey. Heat a drizzle of olive oil in a small skillet over medium heat, then add the pecan-date mixture. Stir frequently and warm the mixture for a few minutes until heated through and fragrant.
- Assemble the Dish: Once the sweet potato rounds are roasted and slightly cooled, spread a generous layer of whipped ricotta on each slice. Top with a spoonful of the warm pecan and date mixture. Serve immediately and enjoy the balance of warm, creamy, and sweet flavors.
Notes
- If desired, peel sweet potatoes before slicing for a smoother texture.
- Adjust honey quantity to taste or substitute with hot honey for a spicy kick.
- You can prepare the whipped ricotta a few hours ahead and refrigerate it, just bring to room temperature before serving.
- Warm the pecan-date topping just before serving to retain the flavors and texture.
- This dish works well as an appetizer, snack, or side for fall and holiday meals.
