Crispy Sweet Potato Rounds with Lemon-Herb Ricotta, Roasted Cherry Tomatoes & Basil Oil

Sweet potatoes are a staple in my kitchen, and for a good reason—they’re versatile, delicious, and packed with nutrients. One of my favorite dishes to whip up is crispy sweet potato rounds topped with creamy lemon-herb ricotta, complemented by roasted cherry tomatoes and fragrant basil oil. This recipe is perfect for various occasions, whether you’re hosting a brunch, preparing for game night, or simply looking for a comforting weeknight dinner that impresses without demanding too much time or effort.

What makes this recipe special

You’ll fall in love with this dish for its delightful combination of textures and flavors. The crispy sweet potato rounds serve as a hearty base, while the creamy ricotta adds a luscious touch, and the burst of sweetness from the roasted cherry tomatoes brightens the entire dish. Plus, it’s a great way to sneak in some veggies, making it kid-approved and adult-friendly alike! It’s quick to make, requiring only minimal prep, making it a perfect choice for busy weeknights or relaxed weekends.

“This has become my go-to appetizer! The flavors meld beautifully, and it looks fantastic on the table. Plus, it takes almost no time to prepare!” – Sarah K.

Preparing Crispy Sweet Potato Rounds with Lemon-Herb Ricotta, Roasted Cherry Tomatoes & Basil Oil

This delightful recipe comes together effortlessly. Start by roasting sweet potato rounds until they reach peak crispiness, then throw in some cherry tomatoes for that sweet and savory contrast. Whip up a quick lemon-herb ricotta for a fresh finish, and drizzle everything with a homemade basil oil for an aromatic touch. In just a few steps, you’ll have a dish that’s as beautiful as it is delicious.

Gather these items

To create this mouthwatering dish, you’ll need the following key ingredients:

• 2 medium sweet potatoes, sliced into 1⁄2-inch (1.25 cm) rounds
• 2 tablespoons olive oil (for sweet potatoes)
• 1⁄2 teaspoon salt (for sweet potatoes)
• 1⁄4 teaspoon black pepper (for sweet potatoes)
• 3⁄4 cup ricotta cheese
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh herbs (parsley, chives, or basil)
• 1 cup cherry tomatoes, halved
• 1 teaspoon olive oil (for tomatoes)
• Pinch of salt (for tomatoes)
• 2 tablespoons fresh basil leaves
• 2 tablespoons olive oil (for basil oil)
• Extra herbs (optional garnish)
• Microgreens (optional garnish)

Feel free to experiment with herbs or your favorite cheese varieties to make this dish your own!