Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe
Introduction
Roasted Sweet Potato Rounds are a delightful appetizer or snack that combines sweet, savory, and tangy flavors in every bite. With a creamy herbed ricotta topping and crunchy walnuts, this dish is both satisfying and elegant.
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
Instructions
- Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: Slice the sweet potatoes into rounds about ½ inch thick and arrange them in a single layer on the baking sheet.
- Step 3: Drizzle the olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat evenly.
- Step 4: Roast in the preheated oven for 25-30 minutes until the rounds are golden brown and soft when pierced with a fork.
- Step 5: While the sweet potatoes roast, combine the ricotta cheese with the chopped rosemary or thyme in a bowl, mixing well.
- Step 6: Remove the roasted sweet potato rounds from the oven and while still warm, top each one with a spoonful of herbed ricotta, then sprinkle with chopped walnuts and dried cranberries before serving.
Tips & Variations
- Try using goat cheese instead of ricotta for a tangier flavor.
- Add a drizzle of honey or balsamic glaze on top for extra sweetness and depth.
- Swap walnuts for pecans or toasted pine nuts for different textures.
- Use fresh thyme for a more subtle herbal taste or rosemary for a stronger aroma.
Storage
Store leftover roasted sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave. Add fresh toppings just before serving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sweet potato rounds ahead of time?
Yes, you can roast the sweet potatoes in advance and keep them refrigerated. Reheat before adding the fresh ricotta and toppings for best results.
Is there a vegan alternative for the ricotta cheese?
You can use a plant-based ricotta substitute or blend soaked cashews with lemon juice and nutritional yeast to create a creamy vegan topping.
PrintRoasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe
Delicious roasted sweet potato rounds topped with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries. This savory and sweet appetizer combines tender roasted sweet potatoes with fresh herbs and vibrant textures, perfect for a party snack or a light vegetarian bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4 as an appetizer 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes (about 500g)
- 2 tablespoons extra virgin olive oil (30ml)
- Salt and pepper to taste
Ricotta Topping
- 1 cup fresh ricotta cheese (240g)
- 2 tablespoons fresh rosemary or thyme, finely chopped
Garnishes
- ½ cup walnuts, chopped (60g)
- ½ cup dried cranberries (75g)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Slice Sweet Potatoes: Slice the sweet potatoes into rounds approximately ½ inch thick and arrange them in a single layer on the prepared baking sheet to ensure even roasting.
- Season Sweet Potatoes: Drizzle the olive oil over the sweet potato rounds, then season with salt and pepper. Toss gently to coat all the rounds evenly with the oil and seasoning.
- Roast Sweet Potatoes: Roast the sweet potato rounds in the preheated oven for 25-30 minutes, or until they are golden brown around the edges and tender when pierced with a fork.
- Prepare Ricotta Mixture: While the sweet potatoes are roasting, combine the fresh ricotta cheese with the finely chopped rosemary or thyme in a bowl, mixing well until the herbs are evenly distributed.
- Assemble and Serve: Once the sweet potatoes are roasted, remove them from the oven. Top each round with a spoonful of the herbed ricotta, then sprinkle with chopped walnuts and dried cranberries. Serve warm for the best flavor experience.
Notes
- You can substitute fresh rosemary or thyme with other herbs like sage or basil depending on your preference.
- For a vegan option, replace ricotta with a dairy-free alternative such as cashew cheese.
- Make sure to slice sweet potatoes evenly to ensure uniform cooking.
- Use parchment paper or a silicone baking mat to avoid sticking and ease cleanup.
- These rounds can be served as an appetizer, snack, or side dish to complement various meals.
Keywords: Roasted sweet potatoes, ricotta cheese, herbed ricotta, sweet potato appetizer, vegetarian snack, walnut topping, dried cranberries
