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Sweetpotato Rounds with Vegan Ricotta and Toasted Walnuts

Recipe developed for the North Carolina SweetPotato Commission by Eating by Elaine.
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  • 2 tbsp 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


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.