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Sweetpotato Rounds with Vegan Ricotta and Toasted Walnuts

Recipe developed for the North Carolina SweetPotato Commission by Eating by Elaine.
Course: Appetizer
Cuisine: American
Keyword: appetizer, chives, Healthy options, North Carolina, RD approved, ricotta, roasted, sweet potato, toasted
Servings: 16 bites
Calories: 214kcal

Ingredients

  • 2 North Carolina sweetpotatoes, cut into rounds
  • 3 tbsp Avocado oil (+ more to coat baking sheet)
  • 1/8 tsp Black pepper
  • 1 tsp Fine salt
  • 3/4 cup Toasted walnut pieces
  • 1/2 cup Pomegranate seeds (or dried cranberries)
  • 2 tbsp Fresh chives, chopped
  • Drizzle of pure maple syrup
  • Flaky sea salt and fresh ground pepper (optional, to garnish)

Homemade Vegan Ricotta

  • 2 cups Raw, unsalted cashews
  • 1/4 cup Filtered water
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Apple cider vinegar
  • 3/4 tsp Salt

Instructions

Homemade Vegan Ricotta

  • Place nuts in a 4-cup measuring cup and cover with boiling water for one hour.  Alternatively you can soak overnight.
  • When soaking is complete, drain and rinse the nuts and add to a food processor.  Add the water, lemon, vinegar and salt and pulse until desired texture is achieved.  I like it creamier so I tend to process on the longer side.  Scrape down the sides during processing if needed.  Taste and adjust seasonings as needed.
  • Enjoy immediately or store in an airtight container in your refrigerator for up to five days.

Sweetpotato Rounds

  • Preheat oven to 425 degrees Fahrenheit.  Use a silicone brush to brush two bare baking sheets with avocado oil.
  • Coat NC sweetpotato rounds with 3 tablespoons of avocado oil on all sides and arrange in a single layer on the rimmed baking sheets.  Sprinkle with pepper and bake at 425 degrees Fahrenheit for 15 minutes.  Flip each round and bake another 5 minutes until golden brown and crispy on the outside.  Remove from oven and sprinkle with fine salt.  
  • While the NC sweetpotatoes cook, use a toaster oven and preheat to 350 degrees Fahrenheit.  Arrange walnuts in a single layer on a bare baking sheet and bake for 5 minutes until golden brown and fragrant.
  • Top each round with 1 tablespoon of the vegan ricotta cheese.  Add the pomegranate seeds, toasted walnut pieces and fresh chives overtop the cheese.  Next, drizzle a tiny amount of maple syrup and sprinkle flaky sea salt and freshly ground black pepper.  Serve and enjoy immediately while the NC sweetpotato rounds are warm.

Notes

Nutrition Facts
Sweetpotato Rounds with Vegan Ricotta and Toasted Walnuts
Amount per Serving
Calories
214
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
7
g
Sodium
 
272
mg
12
%
Potassium
 
267
mg
8
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
4027
IU
81
%
Vitamin C
 
3
mg
4
%
Calcium
 
27
mg
3
%
Iron
 
2
mg
11
%
Net Carbohydrates
 
11
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 214kcal | Carbohydrates: 13g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 272mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4027IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg | Net Carbohydrates: 11g