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

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
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Indulge in the delightful combination of flavors and textures with Roasted Sweet Potato Rounds topped with Herbed Ricotta, Walnuts, and Cranberries. These vibrant bites are perfect for any occasion, whether served as elegant appetizers at dinner parties or enjoyed as a wholesome side dish for family gatherings. The warm sweetness of roasted sweet potatoes complements the creamy herbed ricotta, crunchy walnuts, and tart cranberries, creating a dish that is not only visually appealing but also bursting with flavor. Easy to prepare and versatile, these rounds are sure to impress your guests and become a favorite in your recipe repertoire.

Ingredients

Scale
  • 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

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice sweet potatoes into rounds about ½ inch thick and arrange them on the baking sheet in a single layer.
  3. Drizzle olive oil over the sweet potato rounds and season with salt and pepper. Toss gently to coat evenly.
  4. Roast in the preheated oven for 25-30 minutes until golden brown and tender when pierced with a fork.
  5. While roasting, mix ricotta cheese with chopped herbs in a bowl until well combined.
  6. Once roasted, top each sweet potato round with herbed ricotta, followed by chopped walnuts and dried cranberries before serving warm.

Nutrition

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