Description
These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are a stunning, healthy appetizer perfect for the holidays or any gathering. With creamy ricotta, roasted sweet potatoes, toasted walnuts, and cranberries, this gluten-free dish balances sweet and savory flavors in every bite.
Ingredients
2 medium sweet potatoes
2 tablespoons olive oil
1 cup ricotta cheese
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts
⅓ cup dried cranberries
1 tablespoon honey (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice sweet potatoes into ½-inch thick rounds. Place on baking sheet.
3. Drizzle both sides of sweet potatoes with olive oil. Season with salt and pepper.
4. Roast for 25 minutes, flipping halfway, until golden and tender.
5. In a bowl, mix ricotta cheese with thyme, rosemary, a pinch of salt, and pepper. Optional: add a teaspoon of olive oil for extra creaminess.
6. Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let cool and chop roughly.
7. Once sweet potatoes are slightly cooled, top each round with a spoonful of herbed ricotta.
8. Sprinkle with chopped walnuts and cranberries.
9. Drizzle with honey before serving, if using.
Notes
Roast the sweet potatoes and make the ricotta ahead to simplify party prep.
Goat cheese or whipped feta are great substitutes for ricotta.
For added flair, garnish with microgreens or a sprinkle of flaky sea salt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3 rounds
- Calories: 150
- Sugar: 4g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg