Roasted Sweet Potato Rounds

A delightful mix of sweet and savory featuring roasted sweet potato rounds topped with herbed ricotta, walnuts, and cranberries.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

For the Sweet Potato Rounds

2 large sweet potatoes Make sure they are fresh and firm.
1 cup ricotta cheese Can be substituted with cream cheese or Greek yogurt.
1 tablespoon fresh parsley, chopped Adds freshness to the ricotta.
1 tablespoon fresh thyme, chopped Herbs can be adjusted to taste.
1 tablespoon honey Adds sweetness; can be omitted for a vegan version.
1 cup walnuts, roughly chopped Can be replaced with pumpkin seeds for a nut-free option.
1/2 cup dried cranberries For a sweet-tart flavor contrast.
to taste tablespoon olive oil For roasting the sweet potatoes.
to taste salt and pepper Adjust based on personal preference.

Method

Preparation

Preheat your oven to 425°F (220°C).
Wash and slice the sweet potatoes into rounds about 1/2 inch thick.
Toss the sweet potato rounds in a bowl with olive oil, salt, and pepper.

Cooking

Arrange sweet potato rounds on a baking sheet lined with parchment paper.
Roast for about 25-30 minutes, flipping halfway until golden brown and tender.

Making the Ricotta Mixture

In a separate bowl, mix ricotta with parsley, thyme, and honey.
Taste and adjust seasonings if needed.

Assembly

Spread a generous dollop of herbed ricotta on each roasted sweet potato round.
Top with chopped walnuts and cranberries, and drizzle with extra honey if desired.

Notes

These rounds are fantastic as leftovers. Reheat in the oven to retain crispiness. For a vegan-friendly option, use a dairy-free ricotta alternative and skip the honey.