Name: Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large sweet potatoes; 2 tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 cup ricotta cheese; 1 tbsp fresh parsley, chopped; 1 tbsp fresh chives or thyme; 1/2 tsp lemon zest; Salt and pepper to taste; 1/2 cup toasted walnut pieces; 1/2 cup cranberries (fresh roasted or dried); Optional: honey or maple syrup for drizzle; Optional: extra chopped herbs for garnish

These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are a vibrant, festive dish that combines warmth, crunch, and creamy textures in one glorious bite. Each round is a soft, caramelized slice of roasted sweet potato, crowned with a savory herbed ricotta mixture, toasted walnuts for crunch, and tart cranberries to balance it all with a touch of sweetness. The result is a visually stunning and flavor-packed appetizer that’s both elegant and approachable.

Ideal for holiday gatherings, fall dinners, or whenever you’re craving something cozy and colorful, this recipe brings together ingredients that sing in harmony. It’s gluten-free, can be made vegetarian, and offers the kind of crowd-pleasing appeal that makes it disappear from the platter in minutes. Whether you’re hosting or bringing a dish to share, this one delivers both flair and flavor.

Why You’ll Love This Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe

Balanced Flavor Profile: Sweet, savory, tangy, and nutty—all in one bite.
Gorgeous Presentation: These colorful rounds look as good as they taste.
Customizable: Easy to make vegetarian or tweak toppings to your taste.
Effortlessly Elegant: Minimal effort with maximum impact.
Naturally Gluten-Free: A safe, beautiful appetizer for gluten-sensitive guests.
Nutrient-Rich: Full of fiber, healthy fats, and antioxidants.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Getting the prep right for Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries sets the stage for success. Here’s what you’ll need and why each item is key:

Sharp Chef’s Knife: Needed to slice sweet potatoes evenly. Uniform slices help ensure all rounds cook at the same rate.
Cutting Board: A stable base for safe and efficient chopping.
Sheet Pan or Baking Tray: The larger, the better—roasting all sweet potato slices in a single layer prevents sogginess and promotes golden edges.
Parchment Paper or Silicone Baking Mat: Makes cleanup easier and prevents sticking.
Mixing Bowls: You’ll use these to whip up the herbed ricotta and toss the cranberries or walnuts if needed.
Measuring Spoons: For seasoning and blending herbs into the ricotta with balance.
Spatula or Tongs: To flip rounds midway through roasting if desired.

Optional but Helpful:

Pastry Bag or Zip-Top Bag: For neatly piping the herbed ricotta on each round.
Toaster Oven (if scaling down): For smaller batches or reheating leftovers.

Preparation Tips

Choose Evenly Sized Sweet Potatoes: Look for ones that are more cylindrical than bulbous for easy, uniform slicing.
No Need to Peel: Leave the skins on for added texture, nutrients, and visual appeal.
Soften Ricotta First: Let your ricotta come to room temp before mixing in herbs—it will spread or pipe more smoothly.
Toast Your Walnuts: Lightly toasting walnuts deepens their flavor and adds more crunch. A quick 5 minutes at 350°F will do.
Fresh Herbs Over Dried: Fresh parsley or chives give the ricotta a vibrant, green flecked look and brighter flavor.
Cranberries Tip: If using fresh or frozen cranberries, roast them briefly with a drizzle of honey or maple syrup to soften and sweeten.

Ingredients for Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Here’s everything you need to make this visually striking and flavor-rich appetizer:

For the Sweet Potato Rounds:

2 large sweet potatoes (choose ones that are long and evenly shaped)
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper

For the Herbed Ricotta:

1 cup ricotta cheese (whole milk preferred for creaminess)
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives or thyme
½ teaspoon lemon zest
Salt and pepper to taste

For the Toppings:

½ cup walnut halves or pieces (lightly toasted)
½ cup fresh or dried cranberries (see note below)
Optional: drizzle of honey or maple syrup
Optional garnish: extra chopped herbs for sprinkling

Ingredient Note: If using dried cranberries, choose ones without added sugar or soak them briefly in warm water to soften. Fresh cranberries can be roasted for 10 minutes with a touch of sweetener to mellow their tartness.

Step 1: Prep the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and slice them into ½-inch thick rounds. There’s no need to peel them. Lay the slices on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Flip the slices to coat both sides evenly.

Step 2: Roast Until Tender and Golden

Place the tray in the oven and roast for 20–25 minutes, flipping the rounds halfway through. They should be tender in the center with caramelized edges. Remove from oven and allow them to cool slightly on the tray.

Step 3: Prepare the Herbed Ricotta

While the sweet potatoes roast, combine the ricotta, chopped herbs, lemon zest, salt, and pepper in a bowl. Mix until smooth and well blended. Taste and adjust seasoning as needed. Set aside or chill briefly.

Step 4: Toast the Walnuts

In a small dry skillet over medium heat, toast the walnut pieces for 4–5 minutes, stirring frequently until fragrant. Remove from heat and let cool. This step enhances their crunch and flavor.

Step 5: Roast or Soften Cranberries (if using fresh)

If using fresh cranberries, roast them on a small baking tray at 375°F (190°C) for 10 minutes with a drizzle of honey or maple syrup. This softens their bite and brings out natural sweetness. If using dried cranberries, soak briefly in warm water, then drain.

Step 6: Assemble the Rounds

Once sweet potato rounds are cool enough to handle, top each with a spoonful or piped dollop of herbed ricotta. Add a few toasted walnut pieces and cranberries to each. For extra finesse, finish with a light drizzle of honey or maple syrup and a sprinkle of fresh herbs.

Step 7: Serve and Enjoy

Transfer the finished rounds to a serving platter. Serve warm or at room temperature. They’re perfect as finger food, a side dish, or an elegant starter.

Notes

Make-Ahead Friendly: You can roast the sweet potato rounds and prepare the herbed ricotta a day in advance. Store separately and assemble before serving.
Serving Temperature: These are delicious warm or at room temperature, which makes them perfect for parties.
Goat Cheese Twist: Want a bolder flavor? Substitute half the ricotta with creamy goat cheese.
Nut-Free Option: Swap walnuts for roasted pumpkin seeds or sunflower seeds to make the dish allergy-friendly.
Vegan Adaptation: Use a plant-based ricotta alternative and maple syrup instead of honey.
Presentation Tip: Pipe the ricotta using a zip-top bag with the corner snipped for a clean, elegant look.

Watch Out for These Mistakes While Cooking

Too-Thick or Too-Thin Slices: Inconsistent sweet potato slices cook unevenly. Stick to about ½-inch thick for the best texture.
Crowding the Pan: Give each round breathing room. Crowding leads to steaming instead of roasting, which prevents browning.
Skipping the Walnut Toasting: Raw walnuts can taste bitter and lack the depth that toasted ones bring.
Overseasoning the Ricotta: Taste as you go. Ricotta’s mild flavor can easily be overwhelmed by too much lemon zest or salt.
Using Cold Ricotta: Straight-from-the-fridge cheese doesn’t spread well. Let it come to room temp for smoother application.
Dry Cranberries: If using dried ones, rehydrate slightly or they’ll taste too chewy against the other creamy and crunchy textures.
Forgetting Garnish: A little chopped parsley or drizzle of maple syrup adds visual pop and flavor contrast.
Serving Straight from the Oven: Give rounds a few minutes to cool so toppings don’t melt or slide off.

What to Serve With Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?

These flavorful rounds make a fantastic appetizer or side, but they also shine when paired with complementary dishes that enhance their sweet-savory balance. Whether for a holiday table or casual dinner party, here are some inspired pairings:

8 Recommendations

Herb-Crusted Chicken or Turkey
The earthy herbs in poultry pair beautifully with the sweet potatoes and creamy ricotta.
Arugula and Pear Salad
A peppery green salad with sliced pears, walnuts, and a balsamic glaze ties in flavors from the rounds while adding freshness.
Butternut Squash Soup
A silky, spiced soup serves as a cozy starter alongside these crisp-tender bites.
Lentil Pilaf or Wild Rice
Earthy grains bring balance and turn this into a more complete, vegetarian-friendly plate.
Brie or Goat Cheese Board
Include them on a charcuterie or cheese platter—they’ll fit right in with figs, nuts, and soft cheeses.
Crispy Brussels Sprouts with Balsamic Reduction
Adds crunch and acidity, playing off the sweetness of the cranberries and potatoes.
Sparkling Apple Cider or White Wine
Light and bright beverages that don’t overpower the gentle, herbed flavors.
Stuffed Portobello Mushrooms
A hearty, umami-rich vegetarian main that’s equally elegant and satisfying.

Storage Instructions

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries can be stored and enjoyed later with a few simple steps:

Before Assembling: Store roasted sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Store herbed ricotta separately in a sealed container for the same duration.
After Assembling: If already assembled, keep them in a single layer in an airtight container. They will last about 1–2 days but may soften slightly.
Reheating: For best results, warm the sweet potato rounds alone in the oven at 350°F (175°C) for 5–7 minutes. Add toppings afterward if possible.
Freezing: Not recommended. The texture of roasted sweet potatoes and ricotta doesn’t hold up well after freezing and thawing.

Estimated Nutrition (per serving – approx. 2 rounds)

Calories: ~120 kcal
Protein: 3–4g
Fat: 7–8g (mostly from olive oil and walnuts)
Carbohydrates: 11–13g
Fiber: 2g
Sugars: 3g (from sweet potatoes and cranberries)
Cholesterol: ~10mg
Sodium: 90–120mg
Calcium: 6–8% DV

Nutrition will vary slightly depending on the specific brands of ricotta used, the amount of toppings, and serving size.

Frequently Asked Questions

What kind of sweet potatoes should I use?

Use orange-fleshed varieties like Garnet or Jewel sweet potatoes. They’re naturally sweet, roast beautifully, and their vibrant color adds visual appeal to the dish.

Can I make this recipe vegan?

Yes! Replace the ricotta with a vegan cashew or almond-based alternative and use maple syrup instead of honey. Everything else is naturally plant-based.

Do I need to peel the sweet potatoes?

Nope! The skins are tender and add texture, fiber, and a rustic look. Just scrub them well before slicing.

Can I prepare this in advance?

Definitely. Roast the sweet potatoes and make the herbed ricotta ahead of time. Store both separately and assemble just before serving to keep everything fresh.

What’s the best way to toast walnuts?

Place them in a dry skillet over medium heat for about 4–5 minutes, stirring often. When they smell nutty and look slightly golden, they’re ready.

Can I use other cheeses besides ricotta?

Yes, goat cheese is a great alternative. You can also try whipped feta or mascarpone for a different texture and flavor.

How long can these sit out at room temperature?

Once assembled, they’re fine at room temperature for about 1–2 hours. After that, refrigerate leftovers to maintain food safety.

Are these suitable for kids?

Absolutely! The sweet potato and cheese combo is usually a hit with kids. If they’re not fans of walnuts or cranberries, you can customize the toppings easily.

Conclusion

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries bring color, contrast, and culinary charm to any table. They’re easy to assemble, visually stunning, and full of delicious textures—from creamy cheese to crunchy nuts and chewy cranberries. Perfect for holidays, gatherings, or even a quiet dinner at home, this is a recipe that’s as satisfying to serve as it is to savor.

Stay tuned for the printable version next!