Sweet Potato Rounds with Ricotta, Grape Relish & Toasted Hazelnuts
Delicious sweet potato rounds topped with creamy ricotta, tangy grape relish, and crunchy toasted hazelnuts, perfect for any gathering.
Ingredients
Main Ingredients
- 2 medium Sweet Potatoes Choose firm, medium-sized sweet potatoes.
- 1 cup Ricotta Cheese Opt for fresh ricotta for the best flavor.
- 1/2 cup Grape Relish Use store-bought or homemade gospel; just ensure it’s slightly tangy.
- 1/3 cup Toasted Hazelnuts, chopped Almonds or pecans work as substitutes.
- 2 tablespoons Olive Oil A drizzle for roasting.
- To taste Salt To enhance flavors.
- To taste Black Pepper To enhance flavors.
- Optional Fresh Herbs Thyme or basil adds a burst of freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the sweet potatoes into 1/2-inch thick rounds. Toss them in olive oil, salt, and pepper.
Roasting
- Place the sweet potato slices on a baking sheet. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until they're golden brown and tender.
- While the sweet potatoes roast, toast the hazelnuts in a skillet over medium heat until golden and fragrant, about 5-7 minutes. Keep a close eye on them to avoid burning.
Assembly
- Once the sweet potato rounds are done, remove them from the oven. Top each round with a generous dollop of ricotta cheese.
- Spoon a bit of grape relish over the ricotta, allowing the colors to pop.
- Sprinkle the toasted hazelnuts on top for that delicious crunch. Garnish with fresh herbs, if using.
- Enjoy these delectable rounds warm either as an appetizer or a side dish.
Notes
For added depth, consider drizzling a little balsamic glaze over the top before serving. To save time, prepare the grape relish a day in advance; it gets better as it sits.