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Starter: Mini Sweet Potato Rounds with Vegan Ricotta Cheese & Cinnamon Walnuts

Print Recipe

Ingredients

  • 2 long slender sweet potatoes
  • 4 tablespoons fresh arugula
  • 1 cup walnuts
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon cinnamon
  • A pinch of salt
  • 2 tablespoons coconut oil
  • 1 package of vegan ricotta cheese
  • Fuji Apple DRY Sparkling Soda

Instructions

  • Preheat the oven to 400 degrees Fahrenheit
  • Then wash, dry and slice the sweet potatoes into half inch rounds. Coat the sweet potatos with 1 tablespoon of coconut oil and spread evenly on a baking sheet
  • Roast in the oven for 30 minutes and flip halfway through
  • Meanwhile, crush the walnuts and mix with sugar, cinnamon & 1 tablespoon of coconut oil
  • Spread out on a baking sheet using a silicone baking mat or parchment paper
  • Roast on the top shelf in the oven with the sweet potatoes for 10-15 minutes, stirring once or twice. Watch carefully to prevent burning
  • When the sweet potatoes are done, let cool slightly and top each round with vegan ricotta cheese, arugula and and candied cinnamon walnuts
  • Pair with Fuji Apple DRY Sparkling Soda!