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Roasted Sweet Potato Crisps with Herbed Ricotta, Walnuts & Cranberries

A delightful snack that balances sweet and savory, these roasted sweet potato crisps are topped with creamy herbed ricotta, walnuts, and cranberries, making for a wholesome yet indulgent treat.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Crisps
  • 2 medium sweet potatoes, thinly sliced The thinner the slices, the crispier they'll become.
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: paprika or chili powder For added spice.
For the Herbed Ricotta
  • 1 cup ricotta cheese
  • 1 tablespoon fresh rosemary, chopped Or any herb you love—thyme works as well.
  • 1 tablespoon honey For a touch of sweetness.
  • Salt and pepper, to taste
Toppings
  • ½ cup walnuts, roughly chopped
  • ½ cup dried cranberries Or any dried fruit of your preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the thinly sliced sweet potatoes with olive oil, salt, and pepper. Add paprika or chili powder if desired.
  3. Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper. Roast them for about 20-25 minutes, flipping halfway through until golden brown.
  4. While the sweet potatoes are roasting, mix together the ricotta, fresh herbs, honey, and a pinch of salt and pepper in a bowl.
Assembly
  1. Once the sweet potatoes are done, let them cool slightly. Top each crisp with a dollop of herbed ricotta, a sprinkle of walnuts, and a handful of cranberries.

Notes

If you have leftovers, store the components separately in airtight containers for quick assembly later. Feel free to adjust the flavors with lemon juice or different nuts and fruits.