For Sweet Potato Rounds:

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2 sweet potatoes

1 Tbsp extra virgin olive oil

½ tsp salt (more to taste)

¼ tsp black pepper

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For Whipped Ricotta:

1 cup ricotta cheese

½ Tbsp extra virgin olive oil

½ Tbsp honey (or hot honey)

2 tsp orange zest (or lemon zest)

1 tsp fresh thyme leaves (removed from stem)

¼ tsp salt (more to taste)

Dash black pepper

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For Topping:

½ cup pomegranate seeds

¼ cup chopped pistachios

1 tsp fresh thyme leaves (removed from stems)

Drizzle honey (or hot honey)

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1. Preheat the oven to 425℉ (218°C). Prepare a baking sheet with parchment paper and spray with cooking spray.

2. Give the sweet potatoes a good rinse. You can remove the skin with a vegetable peeler if you want, but I keep it on for more texture and dietary fiber.

3. Slice the potato widthwise into slices with a sharp knife. Pile the slices on the baking sheet.

4. Coat each slice with olive oil, salt & black pepper. Line the sweet potato slices in a single layer.

5. Bake in the preheated oven for 30-40 minutes or until golden brown and fork tender, flipping halfway through.

6. While the potatoes roast, make the Whipped Ricotta. Add the ricotta cheese, olive oil, salt, honey, orange zest and fresh thyme to a food processor. Blend until smooth, about 2-3 minutes, pushing down the sides as needed.

7. Assemble the sweet potatoes by adding a layer of the whipped ricotta on top. Add pomegranate seeds, chopped pistachios, and fresh thyme on top. Add a drizzle of honey or hot honey.