Description

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are a delightful appetizer or snack featuring tender, golden sweet potato slices topped with creamy herb-infused ricotta, crunchy toasted walnuts, and sweet-tart cranberries. Drizzled with honey and optional balsamic glaze, these rounds combine savory, sweet, and nutty flavors for a perfect party bite or light meal.

Ingredients

Scale

Sweet Potato Rounds

2 large sweet potatoes, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
Salt and pepper, to taste

Herbed Ricotta Topping

1 cup ricotta cheese
2 tablespoons chopped fresh herbs (parsley, chives, or thyme)
Salt and pepper, to taste

Toppings and Garnish

2 tablespoons honey
1/4 cup toasted walnuts, roughly chopped
1/4 cup dried or fresh cranberries
Optional: balsamic glaze, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare sweet potatoes: Slice the sweet potatoes into 1/2-inch thick rounds. Brush both sides of each round with olive oil and season with salt and pepper to enhance their natural sweetness and flavor.
Roast the sweet potatoes: Arrange the rounds in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, flipping them halfway through cooking to achieve even browning. The rounds should be golden and tender when done.
Make the herbed ricotta: While the potatoes roast, combine ricotta cheese with the chopped fresh herbs, adding salt and pepper to taste. Mix well to create a creamy, flavorful topping.
Assemble the rounds: Once the sweet potato rounds have cooled slightly but are still warm, spoon a generous amount of the herbed ricotta onto each piece.
Add walnuts and cranberries: Sprinkle the chopped toasted walnuts and cranberries over the ricotta-topped rounds for a mix of crunchy texture and sweet-tart contrast.
Drizzle with honey and glaze: Gently drizzle honey over the assembled rounds for added sweetness. If desired, finish with a drizzle of balsamic glaze for a tangy balance.
Serve: Enjoy these sweet potato rounds warm or at room temperature, perfect for entertaining or as a flavorful snack.

Notes

For best flavor, use fresh herbs like parsley, chives, or thyme, but dried herbs can substitute if necessary.
Try to use fresh cranberries if in season, otherwise dried cranberries work well.
To make the recipe vegan, substitute ricotta with a plant-based cheese or tofu ricotta alternative.
Balsamic glaze is optional but adds a lovely depth of flavor; you can make your own by simmering balsamic vinegar until syrupy.
Leftover rounds can be stored covered in the refrigerator for up to 2 days and reheated gently.