Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Indulge in the savory delight of Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries. This vibrant dish combines the natural sweetness of roasted sweet potatoes with creamy herbed ricotta, crunchy walnuts, and tart cranberries, creating an irresistible medley of flavors and textures. Perfect for elegant gatherings or cozy family dinners, these rounds are as nutritious as they are beautiful, making them an ideal addition to any meal. Easy to prepare and visually stunning, they will surely impress guests at your next event.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings 1x
- 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 chopped walnuts (60g)
- ½ cup dried cranberries (75g)
- 2 tablespoons extra virgin olive oil (30ml)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the sweet potatoes into rounds about ½ inch thick and arrange them in a single layer on the baking sheet.
- Drizzle olive oil over the sweet potato rounds and season with salt and pepper. Toss gently to coat evenly.
- Roast for 25–30 minutes until golden brown and soft when pierced with a fork.
- While roasting, mix ricotta cheese with chopped herbs in a bowl until well blended.
- Once roasted, top each sweet potato round with herbed ricotta, followed by chopped walnuts and dried cranberries before serving warm.
Nutrition
- Serving Size: 2 sweet potato rounds (approximately 140g)
- Calories: 205
- Sugar: 6g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 7mg