Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
250kcal
Ingredients
For the Sweet Potato Rounds
- 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
For the Topping
- 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
Preparation
- 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.
Cooking
- 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.
Nutrition
Serving1gCalories250kcalCarbohydrates34gProtein7gFat10gSaturated Fat3gSodium200mgFiber5gSugar8g
Notes
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. Store leftover roasted rounds in an airtight container in the fridge for up to 3 days.