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Sweet Potato Rounds with Vegan Ricotta Cheese

NC SweetPotato Rounds with Vegan Ricotta, Toasted Walnuts, Pomegranates and Chives

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Vegan


Get ready to impress with this drool-worthy sweet and savory vegan NC sweetpotato appetizer (or snack!) that happens to also be gluten-free, grain-free, and refined sugar-free. The crunchy walnuts and pomegranate seeds match perfectly with the smooth ricotta and creamy roasted NC sweetpotatoes. With simple spices to perk up the flavor even more and a beautiful bright mix of colors, these simple and flavorful NC sweetpotato rounds with vegan ricotta are sure to be a showstopper.


  • 2 long NC sweetpotatoes, cut into rounds*
  • 3 tablespoons avocado oil (+ more for coating the baking sheets)
  • 1/8 teaspoon black pepper
  • 1 teaspoon fine salt
  • 3/4 cup toasted walnuts pieces
  • 3/4 cup Homemade Vegan Ricotta
  • 1/2 cup pomegranate seeds (or dried cranberries)
  • 2 tablespoons fresh chives, chopped
  • drizzle of pure maple syrup
  • Garnish: flaky sea salt and freshly ground black pepper (optional)


  1. Preheat oven to 425 degrees Fahrenheit.  Use a silicone brush to brush two bare baking sheets with avocado oil.
  2. 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.  
  3. 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 5-10 minutes until golden brown and fragrant.  I sometimes toss them in 2 teaspoons of avocado oil, 1 tablespoon maple syrup and a generous sprinkle of salt before roasting for extra flavor.
  4. 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.


*This works best with NC sweetpotatoes that are long, skinny and uniform in width throughout.  I cut them into rounds that are 2 inches in diameter and 1/4-inch thick.  I like to leave the skin on for added nutrients, aesthetics and texture.

**No toaster oven? No problem! This step only takes 5-10 minutes and can be done before or after the potatoes in the regular oven (just don’t forget to adjust the oven temperature).

  • Prep Time: 10
  • Cook Time: 20
  • Category: Appetizer
  • Method: Oven Baked
  • Cuisine: American