At this very moment 3 years ago I was in the hospital, 30 hours deep into labor, hooked up to pitocin, begging for an epidural.
I was 1.5 centimeters dilated.
A whole bunch of profanity and screaming and crying later, my beautiful boy was born. He was worth every single second of feeling like my body was simultaneously being ripped apart and set on fire. And while I would do it again a million times over, next time I will ask for the epidural a little sooner because back labor on pitocin is a bitch and epidurals are…not. (for the record, our birth plan was suppose to be all-natural and at a birth center with a midwife; but plans change. Things could have been so much worse).
Anyway, tomorrow I will have a 3 year old. THREE! This three year old officially poops in the potty, puts on his own shoes and cuts up his own food. Next thing I know he’ll be off to college doing all the unspeakable things college things do (I know because I was one of those kids) and I’ll just be some once a week phone call.
Before I go all-out emotional breakdown on you guys (the ugly crying is coming), let’s change subjects for a quick sec.
Today I have another yummy holiday (or anytime) appetizer or side for you guys. These sweet potato rounds with herbed ricotta and goat cheese are the most amazing example of savory and sweet, fresh and creamy, soft and crunchy you will ever eat; and, it’s in every single bite.
They’re super easy to make, super impressive to look at and completely addicting 🙂
Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh HerbsPrint Recipe Pin Recipe Rate Recipe
For the herbed ricotta:
- In a small bowl mix together the ricotta, goat cheese, Italian seasoning, honey and salt until fully incorporated. Cover and refrigerate until ready to use.
- Preheat oven to 400 degrees F and line a large baking sheet (or two) with parchment paper. In a large mixing bowl toss sliced sweet potato rounds with olive oil until each side is coated lightly with oil. Sprinkle with salt and ground cinnamon. Arrange the sweet potato rounds in a single layer on the prepared baking sheet(s) and bake in the oven for 20 minutes. After 20 minutes, flip the rounds and continue to bake for an additional 10-15 minutes, or until completely cooked through and crispy around the edges.
- If you decide to roast the walnuts- spread the walnuts of a baking sheet and roast at 400 degrees F for approximately 5-7 minutes.
- Prepare the sweet potato rounds: on top of each round place a small dollop of herbed ricotta, followed by a few dried cranberries, chopped walnuts, honey and fresh herbs. Best served immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)