A small, easy recipe you can make for a snack or a side.
introduction
This recipe pairs sweet roasted potatoes with creamy herbed ricotta. Crunchy walnuts and bright dried cranberries add texture and flavor. It is easy and quick to make. You can serve it warm for guests or eat it at home.
why make this recipe
- It is simple and uses few ingredients.
- It cooks fast in the oven.
- It makes a pretty and tasty appetizer.
- It balances sweet, creamy, and crunchy in each bite.
how to make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
- Preheat the oven and slice the sweet potatoes.
- Toss the rounds with oil, salt, and pepper.
- Roast until they are soft and golden.
- Mix ricotta with chopped herbs while potatoes cook.
- Top each potato round with herbed ricotta, walnuts, and cranberries.
- Serve warm.
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
Directions :
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice sweet potatoes into rounds about ½ inch thick and arrange on the baking sheet in a single layer.
- Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat.
- Roast in the preheated oven for 25-30 minutes until golden brown and soft when pierced.
- While the sweet potatoes roast, mix ricotta cheese with chopped herbs in a bowl until well combined.
- Once roasted, remove from oven and top each round with herbed ricotta, chopped walnuts, and dried cranberries before serving warm.
how to serve Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Serve warm on a plate or platter. Place the rounds in a single layer so guests can pick them up. They work well as an appetizer or as a side with a simple salad. You can add a drizzle of honey or a small basil leaf for decoration.
how to store Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Store leftover roasted sweet potatoes and herbed ricotta in separate airtight containers. Keep them in the fridge for up to 3 days. Reheat the sweet potatoes in the oven at 350°F (175°C) for 8–10 minutes. Add fresh ricotta and toppings after reheating.
tips to make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
- Cut rounds the same thickness so they cook evenly.
- Dry the potato slices well before oiling to get a better roast.
- Use fresh herbs for the best flavor.
- Toast the walnuts for a deeper nutty taste.
- Make the ricotta mix while potatoes roast to save time.
variation (if any)
- Swap walnuts for pecans or almonds.
- Use goat cheese or cream cheese instead of ricotta.
- Add a pinch of chili flakes for heat.
- Use maple syrup or honey drizzle for extra sweetness.
FAQs
Q: Can I make this ahead?
A: Yes. Roast the potatoes ahead and keep the ricotta mix in the fridge. Assemble just before serving.
Q: Can I use frozen sweet potatoes?
A: Fresh is best. Frozen slices may be soft and not roast as well.
Q: Are these gluten free?
A: Yes. All main ingredients are gluten free. Check labels on dried cranberries to be sure.
Q: Can I make this vegan?
A: Use a dairy-free ricotta and maple syrup instead of honey. Use plant-based ricotta alternatives.
Conclusion
For a similar idea and more photos, see Sweet Potato Rounds with Herbed Ricotta and Walnuts – The …. For another take on this recipe, check sweet potato rounds with herbed ricotta and walnuts – My Sweet …. If you want a short recipe card, try Sweet Potato Rounds with Herbed Ricotta Recipe – Cook.me.