introduction
This simple recipe pairs roasted sweet potato rounds with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries. It makes a warm snack or easy appetizer. If you like soft roasted sweet potato and a mild cheese topping, you will like this. Read on for easy steps and tips. For more sweet potato ideas, see crispy oven baked sweet potato fries.
why make this recipe
Make this recipe because it is quick, healthy, and full of flavor. It uses few ingredients and cooks in about 30 minutes. The dish works for guests, snacks, or a light side. The mix of textures—soft sweet potato, creamy ricotta, crunchy walnuts, and chewy cranberries—pleases many tastes.
how to make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Preheat the oven and slice the sweet potatoes. Toss them with olive oil, salt, and pepper. Roast until tender and slightly golden. Mix the ricotta with fresh chopped herbs. Top each roasted round with herbed ricotta, chopped walnuts, and dried cranberries. For more creamy ideas and simple recipes, you can visit this collection.
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
Directions :
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into rounds about ½ inch thick and arrange on the baking sheet in a single layer.
- Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat.
- Roast in the preheated oven for 25-30 minutes until golden brown and soft when pierced.
- While the sweet potatoes roast, mix ricotta cheese with chopped herbs in a bowl until well combined.
- Once roasted, remove from oven and top each round with herbed ricotta, chopped walnuts, and dried cranberries before serving warm.
how to serve Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Serve warm on a platter as an appetizer or snack. You can add a light drizzle of extra virgin olive oil or a small sprig of herb on top for color. These rounds also work as a side dish with grilled chicken or a green salad.
how to store Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Store leftover roasted rounds in an airtight container in the fridge for up to 3 days. Keep the herbed ricotta separate if you can; add it just before serving to keep the rounds from getting soggy. Reheat gently in the oven at 350°F (175°C) for 8–10 minutes.
tips to make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
- Cut rounds to the same thickness so they cook evenly.
- Roast in a single layer; do not overlap.
- Use fresh herbs for brighter flavor.
- Toast the walnuts lightly for more crunch and flavor. Also see a simple bio and notes from the cook for more tips: about the author.
variation (if any)
- Swap walnuts for pecans or almonds.
- Use goat cheese or mascarpone instead of ricotta for a tangier or richer topping.
- Add a pinch of cinnamon or smoked paprika to the sweet potato before roasting for a different flavor.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes. Roast the sweet potatoes ahead and store them in the fridge. Mix and add the herbed ricotta just before serving.
Q: Can I use frozen sweet potato rounds?
A: You can, but check the package for cook time. Frozen rounds may need a little less or more time and can get soft faster.
Q: Is there a dairy-free option?
A: Yes. Use a dairy-free ricotta or a cashew-based spread to keep the creaminess.
Q: Can I use other dried fruit?
A: Yes. Try raisins, chopped apricots, or chopped dates for different sweetness.
Conclusion
For more inspirations and similar recipes, check these links: Sweet Potato Rounds with Herbed Ricotta and Walnuts – The Roasted Root, sweet potato rounds with herbed ricotta and walnuts – My Sweet Savannah, and Sweet Potato Rounds with Herbed Ricotta Recipe – Cook.me.
Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Ingredients
- 2 medium sweet potatoes (about 500g) Slice into ½ inch rounds
- 2 tablespoons extra virgin olive oil (30ml) For drizzling and coating
- Salt to taste Salt
- Pepper to taste Pepper
- 1 cup fresh ricotta cheese (240g)
- 2 tablespoons fresh rosemary or thyme, finely chopped For added flavor
- ½ cup walnuts, chopped (60g) Optional: Toast lightly for more flavor
- ½ cup dried cranberries (75g)
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into rounds about ½ inch thick and arrange on the baking sheet in a single layer.
- Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat.
- Roast in the preheated oven for 25-30 minutes until golden brown and soft when pierced.
- While the sweet potatoes roast, mix ricotta cheese with chopped herbs in a bowl until well combined.
- Once roasted, remove from oven and top each round with herbed ricotta, chopped walnuts, and dried cranberries before serving warm.
