Description
Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries is a festive and colorful appetizer that’s packed with flavor and texture. Sweet potatoes are roasted until caramelized, topped with a creamy herb-infused ricotta, crunchy walnuts, and tart cranberries. Perfect for entertaining, this dish is both eye-catching and nourishing.
Ingredients
- 2 medium sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 1/2 cup walnuts, toasted and chopped
- 1/3 cup fresh or dried cranberries
- Optional: 1 tablespoon honey for drizzling
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potatoes and slice into uniform 1/2-inch thick rounds. Pat dry.
- Place on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Flip to coat both sides.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
- In a small bowl, combine ricotta with chopped parsley, salt, and pepper. Stir until smooth.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes. Chop once cooled.
- Once sweet potato rounds are slightly cooled, top each with a spoonful of herbed ricotta.
- Sprinkle with toasted walnuts and cranberries.
- Drizzle with honey and garnish with extra parsley, if using.
- Prep Time: 10 minutes
- Cook Time: 30 minutes