Step 1

Make the Herbed Ricotta:

Step 2

In a small bowl, mix the ricotta cheese, Italian seasoning, honey, and sea salt until well combined. Cover and refrigerate until ready to use.

Step 3

Prepare the Sweet Potatoes:

Step 4

Preheat your oven to 400°F (200°C). Slice the sweet potatoes into ¼-inch to ½-inch thick rounds. In a large mixing bowl, toss the sweet potato rounds with avocado oil, sea salt, and a pinch of ground cinnamon. Rub the oil and seasoning onto both sides of each round for even coverage.

Step 5

Roast the Sweet Potatoes:

Step 6

Arrange the seasoned sweet potato rounds on a large baking sheet (or two if needed to avoid overcrowding). Bake for 20 minutes, then flip the rounds over and continue roasting for another 17 to 20 minutes, or until they are cooked through and slightly crispy on the edges.

Step 7

Roast the Walnuts:

Step 8

About 8 to 10 minutes before the sweet potatoes are done, spread the walnuts on a separate baking sheet. Roast them in the oven until they are golden and fragrant. Once roasted, transfer the walnuts to a cutting board and roughly chop them.

Step 9

Broil the Ricotta-Topped Sweet Potatoes:

Step 10

After the sweet potatoes are roasted, switch the oven to high broil and move the oven rack to the second-highest position. Place a dollop of herbed ricotta on each sweet potato round, then broil for 2 minutes, just until the ricotta is warm and slightly melty.

Step 11

Assemble and Serve:

Step 12

Remove the sweet potatoes from the oven and top each round with chopped roasted walnuts and dried cranberries. Drizzle honey over the top and serve warm for a delightful, savory-sweet snack or appetizer.