Sweet Potato Crostini's topped with Honey-Ricotta & Cranberry Sauce

Happy Thursday y'all!! 

I have been working on recipe development this week, and I can't wait to share all of the recipes that turned out awesome with you all!! These sweet potato crostini's would be a great appetizer to have on your Thanksgiving table this year! 

This is such a healthy snack that is full of many nutrients! Sweet potatoes are loaded with potassium, vitamins and fiber! The creamy ricotta goes so well with the crispy potato slices, and the honey helps make the cranberries sweeter and less bitter. 

Onto the recipe!! 

Sweet Potato Crostini's topped with Honey-Ricotta & Cranberry Sauce

• 2 medium sweet potatoes, peeled and sliced into 1/2 inch slices
• 1 cup ricotta cheese
• 1/4 cup raw honey
• 1 tablespoon olive oil
• pinch of salt and pepper
• 1 teaspoon basil
• 1/2 cup fresh cranberries
• 1/4 cup dried cranberries
• 1/2 cup water
• 2 tablespoons coconut sugar
• 1 teaspoon fresh orange zest

Preheat your oven to 400 degrees. Place sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for about 40 minutes, or until cooked and crispy.

Whisk together ricotta, raw honey, salt, and pepper. Set aside.

While the sweet potato slices are baking, we are going to make the cranberry sauce! Heat fresh and dried cranberries in a saucepan with water. Once cranberries start popping, mash with a spoon and stir. Stir in coconut sugar and fresh orange zest. 

Time to assemble! Place 1/2 tablespoon of honey-ricotta onto sweet potato slices, and then top with cranberry sauce. Garnish with basil, and a drizzle of honey. Enjoy!!

-Juliet