Sweet Potato Rounds With Whipped Cottage Cheese & Hot Honey
45 min
|
intermediate
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
Smoky-sweet roasted sweet potato rounds piled with silky whipped cottage cheese, hot honey, and crackly fried garlic hit every note: creamy, spicy, salty, and big on flavor.
Perfect for a fast appetizer, game day nibble, or brunch side, they eat like ricotta toast meets a loaded potato, only lighter and louder with smoked paprika and cayenne.
Ingredients (4 servings)
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Ingredients for Sweet Potatoes
- 2 medium sweet potatoes, peeled, sliced into ½-inch thick rounds sweet potatoes 0.67 lb medium
- 2 Tbsp olive oil olive oil
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ¼ tsp cayenne pepper cayenne pepper 0.02 oz
- ½ tsp fine sea salt fine sea salt 0.08 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for Whipped Cottage Cheese
- 1 cup whole-milk cottage cheese whole-milk cottage cheese 7.69 oz
- 1 Tbsp olive oil olive oil
- ½ tsp lemon zest lemon 0.04 ct (for lemon zest)
- ½ tsp honey honey 0.12 oz
- pinch sea salt sea salt 0.01 oz
Ingredients for Fried Garlic Topping
- 3 cloves garlic, minced finely garlic 0.27 head
- 2 Tbsp olive oil olive oil
Ingredients for Hot Honey Drizzle
- 3 Tbsp honey honey 2.22 oz
- 1 tsp apple cider vinegar apple cider vinegar 0.17 fl oz
- ½ tsp crushed red pepper crushed red pepper 0.03 oz
- pinch salt salt
How to Make Sweet Potato Rounds With Whipped Cottage Cheese & Hot Honey
-
Heat the oven and prep the pan
Set the oven to 425 F and slide a heavy sheet pan inside to preheat so the rounds sear on contact.
-
Slice and season the sweet potatoes
Peel and cut sweet potatoes into 1/2 inch rounds, then toss with olive oil, smoked paprika, cayenne, sea salt, and black pepper until every surface glistens.
-
Roast until caramelized
Lay rounds on the hot pan in a single layer and roast 12 to 14 minutes, flip, then roast 10 to 12 minutes more until edges are browned and centers are tender.
-
Whip the cottage cheese
In a high-speed blender or food processor, blend cottage cheese, olive oil, lemon zest, honey, and a pinch of salt until completely smooth and airy, scraping the sides once so there are no curds left.
-
Fry the garlic gently
Warm olive oil in a small skillet over low heat, add minced garlic, and stir until light golden and crisp, then immediately transfer to a paper towel to stop the cooking and save the fragrant garlic oil.
-
Make the hot honey
Stir honey, apple cider vinegar, red pepper flakes, and a pinch of salt in a small pot over low heat for 1 to 2 minutes until fluid and infused without boiling.
-
Assemble and finish
Spread a swoop of whipped cottage cheese on each round or dollop on a platter, nestle the rounds, drizzle with hot honey, scatter fried garlic, and finish with a pinch of flaky salt if you like a little extra pop.
Substitutions
- Cottage cheese -> Ricotta or whipped feta
- Use whole-milk ricotta for a sweeter, cloud-like spread or whipped feta for a saltier, tangier punch that leans savory and stands up to the hot honey.
- Smoked paprika -> Chipotle powder
- Chipotle powder keeps the smoky vibe while adding a deeper, peppery heat that plays beautifully with the honey.
- Honey -> Maple syrup
- Maple syrup with the same vinegar and chili gives a woodsy sweetness that still contrasts the creamy cheese and caramelized potatoes.
Tips
- Preheat the pan for real sear
- A hot sheet pan mimics cast iron so the rounds start caramelizing immediately instead of steaming.
- Dry your slices
- Pat the sweet potatoes dry before seasoning so the oil and spices cling and you get crisp edges, not soggy spots.
- Blend long enough
- Whip the cottage cheese for 60 to 90 seconds until glossy and silky or it will taste grainy against the tender potatoes.
- Watch the garlic like a hawk
- Pull the garlic while it is pale gold because it keeps browning off the heat and bitterness is a mood killer.
- Use the garlic oil
- Drizzle a teaspoon of the saved garlic oil into the hot honey for extra aroma and a restaurant-level finish.
- Optional broil for extra color
- Broil the rounds for 1 to 2 minutes at the end if you want deeper char, but keep the tray on the middle rack to avoid scorching.
Nutrition Facts *
| Energy | 383 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 26 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cottage cheese stays lumpy. What am I doing wrong?
- You need more power and a bit more time, so use a high-speed blender and blend until steam just starts to escape, scraping once to catch stubborn curds.
- The garlic turned bitter. Can I save it?
- If it is deeply brown, toss it and start over on low heat, then fold a pinch of raw minced garlic into the fried batch to revive aroma without harshness.
- How do I make the rounds crisper?
- Use convection if you have it, avoid overcrowding, flip halfway, and finish with a quick broil while keeping an eye on color.
- Can I make parts ahead?
- Yes, roast the rounds and refrigerate, then reheat on a hot pan at 425 F for 6 to 8 minutes while you whip the cheese and warm the honey.
- Too spicy for my crew. What should I adjust?
- Cut the crushed red pepper in half and add a splash more vinegar to lift flavor without relying on heat.
- No blender available. Any workaround?
- Push the cottage cheese through a fine mesh sieve with a spoon, then whisk in oil, zest, honey, and salt for a surprisingly smooth texture.
Serving Suggestions
Plate these with extra lemon zest over the cottage cheese and a dusting of smoked paprika for color and a little swagger, then pour drinks because this is a snack that steals the show.
For a full plate, add peppery arugula tossed with lemon and olive oil or pair with grilled shrimp for a sweet-heat surf moment that loves that hot honey.
More pairings:
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