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

Save this recipe on:

I recently put together this festive and vibrant appetizer for a cozy evening gathering, and let me tell you—it disappeared faster than I could refill the tray. These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are a beautiful balance of creamy, crunchy, and subtly sweet, all wrapped up in one visually stunning bite. I love how the roasted sweet potatoes offer a naturally sweet base that’s hearty enough to hold the toppings, and the herbed ricotta brings an unexpected touch of freshness that just pops with every mouthful.

This is the kind of dish that feels as festive as it looks, but doesn’t stress you out in the kitchen. It’s easy enough to whip up on a weeknight, yet elegant enough for a holiday platter. You can serve it warm or at room temperature, which gives you flexibility, and the flavor combination—earthy, tangy, sweet, and creamy—is always a crowd-pleaser.

---

Why You’ll Love This Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

This appetizer is both nourishing and indulgent. It’s gluten-free, vegetarian, and packed with textures and layers of flavor. You get the caramelized edges of roasted sweet potatoes, the tang of herbed ricotta, a satisfying crunch from walnuts, and bursts of tart cranberry—making it perfect for fall and winter spreads. Plus, it looks gorgeous with minimal effort.

---

What Kind of Sweet Potatoes Work Best?

When it comes to this recipe, I always reach for medium-sized orange-fleshed sweet potatoes—like Jewel or Garnet varieties. Their size allows for uniform rounds that roast evenly and hold up well under toppings. They also offer a richer, deeper sweetness that pairs beautifully with the ricotta and cranberries.

Avoid overly large sweet potatoes with uneven shapes, as they can result in slices that are too big or oddly shaped, making them awkward for plating or finger food. The skin-on approach adds texture and visual contrast, so I leave it on for both ease and presentation.

---

Options for Substitutions

If you’re looking to tweak the recipe to fit your pantry or dietary preferences, here are some creative swaps that still keep the magic alive:

• Ricotta Cheese: Swap it with goat cheese for a tangier bite, or try whipped feta for a brinier twist.
• Walnuts: Pecans or slivered almonds can offer a slightly different crunch and flavor.
• Cranberries: Dried cranberries work in a pinch, or try pomegranate seeds for a juicy burst.
• Sweet Potatoes: Butternut squash rounds can be used as a base, though they require gentler handling.
• Fresh Herbs: No parsley? Chives, thyme, or even basil can step in for a different aromatic profile.
• Honey Drizzle (optional): A touch of maple syrup adds a smoky sweetness that works just as well.

These alternatives make it easy to adapt the recipe without sacrificing its spirit.

---

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

Each component in this recipe plays a specific role in bringing flavor, texture, and balance to every bite. Here’s why each one matters:

• Sweet Potatoes – The sturdy, naturally sweet foundation. Once roasted, they turn golden and tender with caramelized edges that enhance their flavor.
• Olive Oil – Helps the sweet potatoes roast to perfection, adding richness and a slight crispness on the edges.
• Salt and Black Pepper – Essential for bringing out the natural sweetness of the potatoes and seasoning the ricotta.
• Ricotta Cheese – Light and creamy, it forms the luscious base of the topping. When mixed with herbs, it adds a bright contrast to the roasted rounds.
• Fresh Parsley – Adds a herbaceous freshness and a pop of green that visually lifts the dish.
• Walnuts – Offer crunch and earthy depth, balancing the softness of the cheese and sweet potato.
• Fresh Cranberries – Tart and juicy, they burst with brightness. You can lightly roast or sweeten them, or use dried ones for more chew.
• Honey (optional) – A drizzle just before serving brings a touch of floral sweetness that ties everything together.

Each ingredient layers beautifully, creating a perfect bite that’s sweet, savory, tangy, and crisp all at once.

---

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and slice them into ½-inch thick rounds, keeping the skin on. Pat the slices dry with a paper towel for optimal roasting.

---

Step 2: Season and Roast

Place the sweet potato rounds on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper. Flip the rounds to coat both sides evenly. Roast for about 25–30 minutes, flipping halfway through, until tender and golden-brown at the edges.

---

Step 3: Make the Herbed Ricotta

In a small bowl, mix the ricotta cheese with finely chopped parsley, a pinch of salt, and a crack of pepper. Stir until smooth and creamy. Set aside or refrigerate until ready to use.

---

Step 4: Toast the Walnuts

While the potatoes roast, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, just until fragrant. Keep an eye on them to avoid burning. Roughly chop after cooling.

---

Step 5: Assemble the Rounds

Once the sweet potatoes are out of the oven and slightly cooled, spoon a dollop of herbed ricotta onto each round. Top with chopped toasted walnuts and a few cranberries.

---

Step 6: Optional Garnish

Drizzle a little honey over the top if using, and sprinkle with additional fresh parsley for a final touch of color and freshness.

---

How Long to Cook the Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

The sweet potatoes take 25 to 30 minutes to roast at 400°F (200°C). You’ll want to flip them halfway through to ensure even browning on both sides. They should be fork-tender with lightly caramelized edges. If you’re prepping the ricotta and toppings while they roast, the whole recipe comes together smoothly in about 35 to 40 minutes total.

---

Tips for Perfect Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

• Uniform Slices: Cut the sweet potato rounds as evenly as possible so they cook at the same rate.
• Don’t Overcrowd the Pan: Spread out the slices in a single layer with space between them for best roasting results.
• Herb the Ricotta Right: Let the herbed ricotta sit for a few minutes so the flavors can meld before assembling.
• Toast Nuts Fresh: Toasting the walnuts right before serving brings out their flavor and keeps them crisp.
• Layer Thoughtfully: Add the ricotta just before serving to avoid sogginess, especially if you’re serving the dish at room temperature.
• Drizzle with Restraint: A light drizzle of honey goes a long way—don’t overpower the savory notes.

These small touches elevate the flavor and ensure your appetizer looks and tastes restaurant-worthy.

---

Watch Out for These Mistakes While Cooking

• Skipping the Pat-Dry Step: If the sweet potato slices are too moist, they’ll steam instead of roast. Drying them ensures a better caramelized finish.
• Under-seasoning the Ricotta: Bland cheese can flatten the whole bite. Taste and adjust with salt, pepper, and herbs to make it vibrant.
• Overloading Toppings: Keep the layers light and balanced. Too much ricotta or too many walnuts can overwhelm the sweet potato.
• Crowding the Baking Sheet: This prevents proper roasting and leads to soggy rounds. Use two sheets if needed.
• Serving Too Hot: Let the rounds cool slightly before assembling to keep the ricotta from sliding off or melting too quickly.

---

What to Serve With Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?

Mini Charcuterie Boards

Offer a mix of cheeses, olives, and crackers alongside these rounds for a rustic appetizer spread.

Fresh Arugula Salad

A peppery arugula salad with lemon vinaigrette complements the sweetness of the rounds.

Butternut Squash Soup

Pair this creamy starter with a warming soup for a cozy, autumn-inspired meal.

Stuffed Mushrooms

These bite-sized companions share the table well with similar earthy, herby flavors.

Crispy Prosciutto Strips

For a non-vegetarian pairing, crispy prosciutto adds a salty contrast.

Sparkling Apple Cider

A refreshing, non-alcoholic beverage that plays beautifully with the sweet and savory notes.

Warm Dinner Rolls

Serve soft rolls with herbed butter for an inviting holiday or dinner-party vibe.

Roasted Brussels Sprouts

Their slight bitterness and crunch pair well with the soft texture of sweet potatoes.

---

Storage Instructions

If you have leftovers (though that’s rare!), store the sweet potato rounds and the herbed ricotta mixture separately for best results.

• Sweet Potato Rounds: Place in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven at 375°F (190°C) for 8–10 minutes to regain some crispness.
• Herbed Ricotta: Store in a sealed container in the fridge for up to 4 days. Give it a quick stir before using again.
• Assembled Rounds: If already assembled, they’ll last in the fridge for about 24 hours, but the texture may soften over time.

Avoid freezing this dish, as both ricotta and roasted sweet potatoes tend to lose their appeal when thawed.

---

Estimated Nutrition

Here’s an approximate nutrition breakdown for one round (assuming the recipe makes 20 rounds):

• Calories: 90
• Protein: 2.5g
• Carbohydrates: 10g
• Sugar: 3g
• Fiber: 1.5g
• Fat: 4.5g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 50mg

Keep in mind this will vary depending on exact portion sizes and any substitutions or additions you choose.

---

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can roast the sweet potatoes and prepare the ricotta mixture a day in advance. Store separately and assemble just before serving for best texture.

Can I use dried cranberries instead of fresh?

Absolutely. Dried cranberries add chew and sweetness. You can also rehydrate them in warm water or orange juice for a juicier texture.

What if I don’t like walnuts?

You can swap them out for pecans, almonds, or even pumpkin seeds for a nut-free option.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just ensure any added toppings or substitutes follow suit.

Can I use whipped cream cheese instead of ricotta?

You can, but it will change the flavor and texture slightly. Whipped cream cheese works better if you’re looking for a more spreadable base.

How do I keep the rounds from getting soggy?

Make sure to dry the sweet potatoes before roasting, avoid overcrowding on the pan, and assemble just before serving.

Can I serve this cold?

Yes, it’s delicious at room temperature. The flavors still come through well without reheating.

What herbs work well in the ricotta?

Parsley is classic, but chives, thyme, dill, or a mix of soft herbs also add great flavor.

---

Conclusion

These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries bring together everything I love in a small bite: warmth, richness, color, and a perfect contrast of textures. Whether you’re hosting a holiday party, preparing a dinner appetizer, or looking for something unique for a potluck, this dish delivers elegance and comfort in one.

Plus, it’s so easy to adapt based on what you have on hand—making it as practical as it is pretty. I hope you enjoy every layered bite as much as I do.

---

Print

Save this recipe on: