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

Introduction

These irresistible roasted sweet potato rounds are a perfect blend of sweet, savory, and creamy flavors. Topped with fresh ricotta, herbs, walnuts, and cranberries, they make an elegant appetizer or a tasty snack.

Ingredients

• 2 medium sweet potatoes (about 500g)
• 1 cup fresh ricotta cheese (240g)
• 2 tablespoons fresh rosemary or thyme, finely chopped
• ½ cup walnuts, chopped (60g)
• ½ cup dried cranberries (75g)
• 2 tablespoons extra virgin olive oil (30ml)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Slice sweet potatoes into rounds about ½ inch thick and arrange them in a single layer on the prepared baking sheet.
3. Step 3: Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and gently toss to coat evenly.
4. Step 4: Roast in the oven for 25-30 minutes, until the sweet potatoes are golden brown and tender when pierced with a fork.
5. Step 5: While the sweet potatoes roast, combine ricotta cheese with the chopped herbs in a bowl until well mixed.
6. Step 6: Remove the roasted sweet potato rounds from the oven and top each with a spoonful of herbed ricotta, a sprinkle of chopped walnuts, and dried cranberries. Serve warm.

Tips & Variations

• Substitute ricotta with goat cheese for a tangier flavor.
• Add a drizzle of honey over the finished rounds for extra sweetness.
• Use pecans or pistachios instead of walnuts for a different nutty crunch.
• Try fresh thyme for a milder herb taste or rosemary for a more robust flavor.

Storage

Store leftover sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. Add fresh toppings again if they lose their freshness after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the sweet potatoes in advance and store them separately. Add the ricotta and toppings just before serving to keep everything fresh and flavorful.

What if I don’t have fresh herbs?

Dried herbs can be used as a substitute, but use about half the amount since they are more concentrated. Mix them into the ricotta with a little water to help release the flavor.

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

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★★★★★

4.8 from 114 reviews

These Irresistible Roasted Sweet Potato Rounds are a flavorful and nutritious appetizer or side dish featuring tender, golden-brown sweet potato slices topped with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries. Perfectly roasted to bring out their natural sweetness and paired with fresh rosemary or thyme, they offer a delightful balance of textures and flavors that will impress any guest.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potato Rounds

• 2 medium sweet potatoes (about 500g)
• 2 tablespoons extra virgin olive oil (30ml)
• Salt and pepper to taste

Herbed Ricotta Topping

• 1 cup fresh ricotta cheese (240g)
• 2 tablespoons fresh rosemary or thyme, finely chopped
• ½ cup walnuts, chopped (60g)
• ½ cup dried cranberries (75g)

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
2. Slice sweet potatoes: Slice the sweet potatoes into rounds about ½ inch thick, ensuring even thickness for uniform roasting. Arrange the slices in a single layer on the prepared baking sheet.
3. Season sweet potatoes: Drizzle the olive oil evenly over the sweet potato rounds. Season them generously with salt and pepper, then toss gently to ensure every slice is coated with oil and seasoning.
4. Roast sweet potatoes: Place the baking sheet in the preheated oven and roast the sweet potato rounds for 25-30 minutes. Roast until they turn golden brown and are soft when pierced with a fork.
5. Prepare herbed ricotta: While the sweet potatoes are roasting, combine the fresh ricotta cheese with the finely chopped rosemary or thyme in a bowl. Mix until the herbs are evenly distributed throughout the ricotta.
6. Assemble and serve: Once the sweet potatoes are done roasting, remove them from the oven. Top each sweet potato round with a dollop of the herbed ricotta, then sprinkle chopped walnuts and dried cranberries over the top. Serve warm and enjoy!

Notes

• You can substitute fresh rosemary with thyme depending on your preference or availability.
• For a vegan alternative, replace ricotta with a plant-based cheese or cashew cream.
• Walnuts add a beautiful crunch, but pecans or almonds can be used as alternatives.
• Make sure the sweet potato rounds are sliced evenly for even cooking.
• These rounds can be served as an appetizer, side dish, or a healthy snack.

Keywords: roasted sweet potatoes, sweet potato rounds, herbed ricotta, healthy appetizer, vegetarian appetizer, holiday dish, walnut toppings, dried cranberries