Ingredients
1 large sweet potato sliced into ¼-inch rounds
1 Tbsp avocado oil
1 pinch ground cinnamon
Herbed Ricotta:
1 cup whole milk ricotta cheese
1 ½ tsp Italian seasoning
1 Tbsp + 1 tsp honey
¼ tsp sea salt to taste
For Serving:
1 cup raw walnuts roasted and chopped
¾ cup dried cranberries
honey
Instructions
Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
Preheat the oven to 400 degrees F. Use a sharp knife to slice the sweet potatoes into 1/4-inch to 1/2-inch thick rounds.
Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the e
