Description
These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are the perfect harmony of savory and sweet. With creamy herbed ricotta, crunchy toasted walnuts, and tart dried cranberries layered on caramelized sweet potatoes, this dish is a festive and elegant appetizer or side. It’s ideal for holidays, potlucks, or a creative weeknight treat.
Ingredients
2 large sweet potatoes
2 tablespoons olive oil
1 cup ricotta cheese
2 teaspoons fresh thyme or rosemary (chopped)
1 teaspoon lemon zest (optional)
1/3 cup dried cranberries
1/3 cup toasted walnuts (halved or chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey (optional, for drizzling)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Scrub and slice the sweet potatoes into 1/2-inch thick rounds.
3. Brush both sides with olive oil and season with salt and pepper.
4. Arrange rounds on the baking sheet and roast for 25–30 minutes, flipping halfway through.
5. While roasting, mix ricotta in a bowl with chopped herbs, lemon zest (if using), salt, and black pepper.
6. Once potatoes are golden and tender, remove from the oven and let cool slightly.
7. Add a spoonful of herbed ricotta to each round.
8. Top with dried cranberries and walnuts.
9. Drizzle with honey if desired and serve warm or at room temperature.
Notes
Make the herbed ricotta a day ahead to let the flavors meld for even more delicious results.
Don’t skip flipping the sweet potatoes halfway—it ensures even caramelization.
For a nut-free version, swap walnuts with roasted pumpkin seeds or omit entirely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3 rounds
- Calories: 180
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
Keywords: Sweet potato appetizer, vegetarian, gluten-free, holiday dish