3 medium sweet potatoes, peeled and cut into ½-inch pieces
2 Tbsp Extra Virgin Olive Oil
3 tsp Autumn Harvest Spice Blend, divided
2 tsp coconut oil
1 cup chopped walnuts or pecans
1 ea baguette, sliced into ½-inch slices
2 cups ricotta cheese
4 slices bacon, cooked and chopped, optional
3 to 4 Tbsp Bourbon Honey
To Make Ricotta Cheese
1 gallon whole milk
1 quart buttermilk
Roast Sweet Potatoes.
Preheat oven to 425°F. Add sweet potato pieces to a medium mixing bowl; add olive oil and 2 teaspoons of Autumn Harvest Spice Blend and toss to coat evenly. Transfer sweet potatoes to a foil- or parchment paper-lined baking sheet. Roast for 20 minutes, turning halfway through. Remove from oven and set aside.
Prepare Spiced Nuts.
In a small, nonstick skillet, melt the coconut oil over medium heat. Stir in remaining teaspoon of Autumn Harvest Spice Blend; add nuts and cook while stirring frequently, until nuts are fragrant and lightly toasted. Remove from heat and let cool.
Gently toast the bread slices on both sides. Spread ricotta cheese on toasted bread. Top with a layer of roasted sweet potatoes; sprinkle with spiced nuts and chopped bacon. Garnish with a drizzle of Bourbon Honey.
In a large pot, heat milk and buttermilk to 180°F. Turn off the heat and let sit for one hour. Drain through a cheesecloth until firm. Refrigerate.
Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: approximately 24 pieces
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