Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe

Introduction

These roasted sweet potato rounds topped with herbed ricotta, walnuts, and cranberries make a delightful and elegant appetizer or snack. The combination of creamy cheese, crunchy nuts, and sweet-tart cranberries creates a perfect balance of flavors. Easy to prepare, they are sure to impress at any gathering.

Ingredients

• 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

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Slice sweet potatoes into rounds about ½ inch thick and arrange them on the baking sheet in a single layer.
3. Step 3: Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat evenly.
4. Step 4: Roast in the preheated oven for 25-30 minutes until the rounds are golden brown and soft when pierced with a fork.
5. Step 5: While the sweet potatoes roast, combine the ricotta cheese and chopped herbs in a bowl, mixing until well blended.
6. Step 6: Remove the roasted sweet potato rounds from the oven and top each with a dollop of herbed ricotta, then sprinkle with chopped walnuts and dried cranberries. Serve warm.

Tips & Variations

• For extra flavor, toast the walnuts lightly in a dry pan before chopping.
• Try swapping dried cranberries for chopped dried apricots or pomegranate seeds for a different fruity twist.
• Use goat cheese or mascarpone instead of ricotta for a richer topping.
• Adjust the herbs based on your preference; sage or parsley also pair well with sweet potatoes.

Storage

Store leftover roasted sweet potato rounds and herbed ricotta separately in airtight containers in the refrigerator for up to 2 days. Reheat the sweet potatoes gently in the oven or microwave before topping with fresh herbed ricotta to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can roast the sweet potato rounds a day in advance and store them in the refrigerator. Add the herbed ricotta, walnuts, and cranberries just before serving to keep everything fresh and crisp.

Can I make this recipe vegan?

Yes, substitute the ricotta with a plant-based cheese spread or mashed tofu seasoned with herbs. Ensure that the walnuts and dried cranberries contain no added non-vegan ingredients.

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe

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★★★★★

4.7 from 82 reviews

• Author: Aiden
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These Roasted Sweet Potato Rounds topped with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries make a delightful and elegant appetizer or side dish. The natural sweetness of the roasted potatoes pairs beautifully with the savory herbs, earthy nuts, and tangy cranberries, offering a harmonious blend of flavors and textures that are simple to prepare and sure to impress.

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Ingredients

Scale 1x2x3x

Sweet Potato Rounds

• 2 medium sweet potatoes (about 500g)
• 2 tablespoons extra virgin olive oil (30ml)
• Salt and pepper to taste

Herbed Ricotta Topping

• 1 cup fresh ricotta cheese (240g)
• 2 tablespoons fresh rosemary or thyme, finely chopped

Garnishes

• ½ cup walnuts, chopped (60g)
• ½ cup dried cranberries (75g)

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Instructions

1. Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Slice the Sweet Potatoes: Slice the sweet potatoes into rounds about ½ inch thick. Arrange them in a single layer on the lined baking sheet to ensure even roasting.
3. Season and Oil: Drizzle the olive oil over the sweet potato rounds. Season generously with salt and pepper, then toss gently to coat each piece evenly with oil and seasoning.
4. Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potato rounds for 25-30 minutes. Roast until they are golden brown and tender when pierced with a fork.
5. Prepare the Herbed Ricotta: While the sweet potatoes are roasting, combine the fresh ricotta cheese with the finely chopped rosemary or thyme in a bowl. Mix well to distribute the herbs thoroughly.
6. Assemble and Serve: Once the sweet potato rounds have finished roasting, remove them from the oven. Top each round with a dollop of herbed ricotta, then sprinkle with chopped walnuts and dried cranberries. Serve warm for the best flavor and texture.

Notes

• You can substitute fresh rosemary with thyme according to your preference.
• Use parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
• For a vegan version, substitute ricotta with a plant-based cheese alternative and ensure the walnuts and cranberries are unsweetened and unprocessed.
• These rounds can be served as an appetizer, side dish, or a healthy snack.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: American

Keywords: roasted sweet potato rounds, herbed ricotta, walnuts, cranberries, appetizer, vegetarian, healthy snack, sweet potato recipe