Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe

Introduction

Roasted Sweet Potato Rounds with Herbed Ricotta offer a delightful combination of sweet, savory, and crunchy textures. This simple yet elegant appetizer is perfect for gatherings or a tasty snack any time of day.

Ingredients

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup walnuts
• ⅓ cup dried cranberries
• 1 tablespoon honey (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Slice the sweet potatoes into ½-inch thick rounds and arrange them on the prepared baking sheet.
3. Step 3: Drizzle olive oil on both sides of the sweet potato rounds and season with salt and black pepper.
4. Step 4: Roast in the oven for 25 minutes, flipping the rounds halfway through, until golden and tender.
5. Step 5: In a bowl, combine the ricotta cheese with chopped thyme, rosemary, a pinch of salt, and pepper. For extra creaminess, you can add a teaspoon of olive oil.
6. Step 6: Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let them cool, then chop roughly.
7. Step 7: Once the sweet potato rounds have cooled slightly, top each one with a spoonful of the herbed ricotta mixture.
8. Step 8: Sprinkle chopped walnuts and dried cranberries over the ricotta-topped rounds.
9. Step 9: If desired, drizzle honey over the rounds before serving for a touch of sweetness.

Tips & Variations

• Swap walnuts for pecans or almonds for a different crunch and flavor.
• Use goat cheese or cream cheese instead of ricotta for a tangier taste.
• Add a pinch of smoked paprika or chili flakes to the ricotta mix for subtle heat.
• For a vegan version, replace ricotta with a plant-based spread and omit honey or use maple syrup.

Storage

Store leftover roasted sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Keep the herbed ricotta and toppings separate if possible, and assemble just before serving. Reheat the sweet potato rounds in a warm oven for 5-7 minutes or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can roast the sweet potatoes and prepare the herbed ricotta ahead of time. Store them separately and assemble right before serving to keep everything fresh.

What can I serve with these sweet potato rounds?

These rounds make a great appetizer or side dish. Pair them with a fresh green salad, grilled meats, or enjoy them as part of a cheese and charcuterie board.

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

These Roasted Sweet Potato Rounds with Herbed Ricotta are a delightful appetizer or snack featuring tender, golden sweet potato slices topped with creamy ricotta infused with fresh herbs, crunchy toasted walnuts, and sweet dried cranberries. A drizzle of honey adds an optional touch of natural sweetness, making this recipe a perfect blend of savory and sweet flavors with a satisfying texture contrast.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12–16 sweet potato rounds 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Rounds

• 2 medium sweet potatoes
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Herbed Ricotta

• 1 cup ricotta cheese
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• Pinch of salt
• Pinch of black pepper
• 1 teaspoon olive oil (optional)

Toppings

• ½ cup walnuts
• ⅓ cup dried cranberries
• 1 tablespoon honey (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even roasting.
2. Slice Sweet Potatoes: Slice the sweet potatoes into ½-inch thick rounds to ensure quick and uniform roasting.
3. Season Sweet Potatoes: Arrange the sweet potato rounds on the baking sheet. Drizzle both sides with olive oil and season evenly with salt and black pepper.
4. Roast Sweet Potatoes: Roast in the preheated oven for 25 minutes. Flip the rounds halfway through cooking to achieve a golden brown and tender texture on both sides.
5. Prepare Herbed Ricotta: In a bowl, combine ricotta cheese with chopped fresh thyme, rosemary, a pinch of salt and pepper. Stir in olive oil if you prefer a creamier texture.
6. Toast Walnuts: Heat a dry skillet over medium heat and toast the walnuts for 3 to 5 minutes until fragrant. Allow them to cool and then chop roughly for added texture.
7. Assemble Rounds: Once the sweet potato rounds have cooled slightly, spoon a generous amount of the herbed ricotta onto each slice.
8. Add Toppings: Sprinkle chopped toasted walnuts and dried cranberries over the ricotta-topped sweet potato rounds for a delightful sweet and crunchy finish.
9. Optional Honey Drizzle: Drizzle a bit of honey over the rounds before serving if you desire an extra layer of sweetness to complement the savory and tart flavors.

Notes

• To enhance the creaminess of the ricotta spread, adding a teaspoon of olive oil is optional but recommended.
• Ensure walnuts are cooled completely before chopping to avoid them becoming greasy.
• These rounds can be served warm or at room temperature, making them versatile for gatherings or snacks.
• Substitute dried cranberries with dried cherries or pomegranate seeds for variety.
• For a vegan adaptation, use plant-based ricotta alternatives.

Keywords: Roasted sweet potatoes, Herbed ricotta, Appetizer, Sweet potato rounds, Toasted walnuts, Dried cranberries, Healthy snack, Vegetarian appetizer