Description
Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are an elegant, flavor-packed appetizer or side dish that brings together the sweetness of caramelized sweet potatoes, the creamy richness of herbed ricotta, and the satisfying crunch of toasted walnuts and tart cranberries. These rounds are as stunning as they are delicious, making them perfect for holiday tables or entertaining any time of year.
Ingredients
For the Sweet Potato Rounds:
- 2 large sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Herbed Ricotta:
- 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
For the Toppings:
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Slice sweet potatoes into 1/2-inch thick rounds.
- Toss rounds with olive oil, salt, and pepper; place on a parchment-lined baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- In a bowl, combine ricotta, chopped herbs, lemon zest, salt, and pepper.
- Toast walnuts in a dry skillet for 4–5 minutes over medium heat.
- If using fresh cranberries, roast with a drizzle of honey or maple syrup at 375°F for 10 minutes.
- Once sweet potatoes are cool enough, top each with a dollop of herbed ricotta.
- Add walnuts and cranberries to each round.
- Garnish with optional honey drizzle and fresh herbs. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes