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

Delicious roasted sweet potato rounds topped with creamy herbed ricotta, crunchy walnuts, and tart cranberries, perfect for any gathering or cozy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium medium sweet potatoes (about 1 pound), sliced into ½-inch rounds
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For the Topping
  • 1 cup fresh ricotta cheese
  • 1 tablespoon fresh thyme (or your preferred herbs)
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • to taste Honey, for drizzling (optional but highly recommended)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the sweet potatoes into rounds, making them evenly sized.
  3. In a large bowl, drizzle the sweet potato rounds with olive oil and sprinkle with salt and pepper. Toss to coat.
Cooking
  1. Spread the sweet potato rounds on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through.
  2. While the sweet potatoes are roasting, combine the ricotta cheese and fresh thyme in a bowl. Mix well and season with a pinch of salt.
Assembly
  1. Once the sweet potato rounds are roasted, place them on a serving platter, dollop with herbed ricotta, and scatter chopped walnuts and dried cranberries over the top. Drizzle with honey if desired.
  2. Serve warm and enjoy!

Notes

For thicker slices, cut the rounds to about 3/4-inch thick but note that they may take longer to roast. You can prepare the sweet potatoes and ricotta ahead of time. Experiment with different herbs for added flavor.