Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Indulge in the perfect blend of flavors and textures with these Roasted Sweet Potato Rounds topped with creamy herbed ricotta, crunchy walnuts, and tart cranberries. This dish is not only visually appealing but also versatile enough for any occasion—from elegant appetizers at dinner parties to a wholesome side for family meals. Enjoy the warm, caramelized sweetness of roasted sweet potatoes paired with rich cheese and delightful toppings that will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into rounds about ½ inch thick and arrange on the baking sheet in a single layer.
- Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat.
- Roast in the preheated oven for 25-30 minutes until golden brown and soft when pierced.
- While the sweet potatoes roast, mix ricotta cheese with chopped herbs in a bowl until well combined.
- Once roasted, remove from oven and top each round with herbed ricotta, chopped walnuts, and dried cranberries before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg