This roasted sweet potato rounds with herbed ricotta walnuts and cranberries recipe has been a lifesaver on busy weeknights too. It’s simple enough to throw together while juggling homework and after-school activities, but fancy enough to impress guests. It’s the perfect balance! It’s become a favorite because it’s pretty healthy, and honestly, it’s just darn delicious.

The combination of flavors and textures is something my whole family enjoys, even my picky eaters (I’ll share my secret for getting them to eat sweet potatoes later!). Trust me, once you try this roasted sweet potato rounds with herbed ricotta walnuts and cranberries, it’ll become a regular on your appetizer rotation, too. It is also the perfect sweet potato appetizer to serve at any gathering.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties.

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2 large sweet potatoes, peeled and sliced into ½-inch thick rounds: I always use organic sweet potatoes for my roasted sweet potato rounds with herbed ricotta walnuts and cranberries if I can. I feel like they have a bit more flavor. Consider choosing sweet potatoes that are firm and without blemishes. The Garnet variety is particularly flavorful.
2 tablespoons olive oil: Extra virgin, of course! It adds the best flavor.
½ teaspoon salt: Sea salt is my go-to.
¼ teaspoon black pepper: Freshly ground, for the best kick.
1 (15-ounce) container ricotta cheese: Whole milk ricotta is the creamiest, but part-skim works too if you’re watching your waistline. When making roasted sweet potato rounds with herbed ricotta walnuts and cranberries, I usually buy it from the local Italian deli as they have the best ricotta. Trader Joe’s or Whole Foods often have good quality ricotta.
2 tablespoons chopped fresh herbs (I like a mix of rosemary, thyme, and chives): Fresh herbs are key here. Dried just don’t have the same oomph. If you are making a herbed ricotta cheese spread fresh herbs are always the way to go.
¼ cup chopped walnuts: Toasted walnuts have even more flavor!
¼ cup dried cranberries: I prefer the sweetened dried cranberries, but unsweetened works too, especially if you’re watching your sugar intake.
1 tablespoon honey (optional): Just a drizzle to balance the flavors.
Pinch of red pepper flakes (optional): For a little bit of heat.

Shopping Tips: For the best flavor in these roasted sweet potato rounds with herbed ricotta walnuts and cranberries, look for firm sweet potatoes without any blemishes. If you can find them, the Garnet variety has a particularly lovely flavor. You can often find good quality ricotta at Trader Joe’s or Whole Foods.

Kitchen Wisdom: Here’s a trick I learned from my mom when making this sweet potato rounds recipe: after slicing the sweet potatoes, soak them in cold water for about 30 minutes. This helps to draw out some of the starch, which makes them roast up even crispier.

Ingredient Prep Shortcuts: To save time when preparing these roasted sweet potato rounds with herbed ricotta walnuts and cranberries, I sometimes buy pre-chopped walnuts and herbs. It’s a lifesaver on busy weeknights!

Cost-Saving Tips: Sweet potatoes are often on sale, especially during the fall. Stock up when they are and store them in a cool, dark place. Dried cranberries also keep for a long time, so they’re a great pantry staple for making roasted sweet potato rounds with herbed ricotta walnuts and cranberries. To save money, consider buying sweet potatoes in bulk when they’re on sale and freezing them. You can also grow your own herbs to save money and have fresh ingredients on hand.

Storage Tips: Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days. The herbed ricotta cheese spread should also be stored in the fridge in a separate airtight container. To maximize freshness, store the sweet potato rounds and herbed ricotta spread separately until ready to serve.

How to Make – Step-by-Step

Alright, let’s get cooking! Here’s how to make these delicious roasted sweet potato rounds with herbed ricotta walnuts and cranberries, step by step. Preparing this recipe is a straightforward process that involves roasting sweet potatoes to perfection and topping them with a creamy, flavorful ricotta mixture. The combination of sweet, savory, and crunchy elements makes it an irresistible appetizer.

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Preheat your oven to 400°F (200°C). While the oven is heating up, line a large baking sheet with parchment paper. This makes for easy cleanup, trust me!
Prepare the sweet potatoes: Peel the sweet potatoes and slice them into ½-inch thick rounds. Try to keep the slices as uniform as possible so they cook evenly. Don’t worry if your roasted sweet potato rounds with herbed ricotta walnuts and cranberries aren’t perfectly shaped; they’ll still taste amazing.
Toss the sweet potato rounds with olive oil, salt, and pepper: In a large bowl, toss the sweet potato rounds with the olive oil, salt, and pepper. Make sure each round is evenly coated. I learned the hard way when making these roasted sweet potato rounds with herbed ricotta walnuts and cranberries that a little extra olive oil helps them to crisp up nicely.
Arrange the sweet potato rounds on the baking sheet: Place the sweet potato rounds in a single layer on the prepared baking sheet. Make sure they’re not overlapping, or they’ll steam instead of roast.
Roast the sweet potato rounds: Roast for 20-25 minutes, flipping halfway through, until they’re tender and slightly caramelized. In my kitchen, this sweet potato appetizer usually takes about 22 minutes. Your roasted sweet potato rounds with herbed ricotta walnuts and cranberries should smell like sweet, earthy goodness.
Prepare the herbed ricotta cheese spread: While the sweet potatoes are roasting, prepare the ricotta cheese spread. In a medium bowl, combine the ricotta cheese, chopped fresh herbs, honey (if using), and red pepper flakes (if using). Mix well until everything is evenly incorporated. Using high-quality ricotta cheese will significantly enhance the flavor and texture of the spread.
Assemble the roasted sweet potato rounds with herbed ricotta walnuts and cranberries: Once the sweet potato rounds are roasted, let them cool slightly. Then, spread each round with a generous dollop of the herbed ricotta cheese spread. Top with the chopped walnuts and dried cranberries.
Serve immediately: Serve these roasted sweet potato rounds with herbed ricotta walnuts and cranberries warm or at room temperature. Enjoy! While the roasted sweet potato rounds with herbed ricotta walnuts and cranberries are cooking, I usually tidy up the kitchen and maybe sneak in a quick chapter of my book.

Family-Tested Shortcuts: I’ve found that you can roast the sweet potato rounds ahead of time and store them in the fridge. Just warm them up slightly before assembling. It’s a great time-saver when making roasted sweet potato rounds with herbed ricotta walnuts and cranberries for a party. To save even more time, consider using pre-cut sweet potatoes or a store-bought herbed ricotta spread.

Serving

Now for the best part: serving these little bites of deliciousness! The kids love our roasted sweet potato rounds with herbed ricotta walnuts and cranberries when I serve them as an after-school snack. They think they’re getting a treat, and I know they’re getting something relatively healthy. I often serve these roasted sweet potato slices with a simple green salad. The crisp greens provide a nice contrast to the sweetness of the potatoes and the creaminess of the ricotta. This roasted sweet potato rounds with herbed ricotta walnuts and cranberries is perfect for holiday gatherings, potlucks, or even a fancy brunch.

Presentation Tips: Arrange the roasted sweet potato rounds with herbed ricotta walnuts and cranberries on a pretty platter or wooden board. A sprinkle of extra herbs and a drizzle of honey adds a nice finishing touch. If you have extra roasted sweet potato rounds with herbed ricotta walnuts and cranberries, try crumbling them over a salad or adding them to a grain bowl. They’re also delicious as a side dish with grilled chicken or fish. My friends always ask for this roasted sweet potato rounds with herbed ricotta walnuts and cranberries recipe whenever I make it for parties. They can’t believe how easy and flavorful it is!

Seasonal Variations: In the fall, I like to add a sprinkle of cinnamon to the sweet potatoes before roasting them. In the spring, I use fresh mint and basil in the herbed ricotta cheese spread. Consider using seasonal herbs like sage or thyme in the fall and basil or chives in the spring to complement the flavors of the dish.

For another great appetizer, check out this Roasted Strawberry Whipped Ricotta Toast recipe!

FAQs

Here are some frequently asked questions about making roasted sweet potato rounds with herbed ricotta walnuts and cranberries, based on reader questions and family feedback:

Can I make these ahead of time? Absolutely! You can roast the sweet potato rounds a day or two in advance and store them in the fridge. The herbed ricotta cheese spread can also be made ahead of time. Just assemble everything right before serving. You know what I do when my roasted sweet potato rounds with herbed ricotta walnuts and cranberries are for a large group? I prep everything the day before and then assemble them an hour before serving!
What if I don’t like ricotta cheese? If you’re not a fan of ricotta, you can substitute goat cheese or cream cheese. Just make sure to adjust the seasonings accordingly. This sweet potato rounds recipe is very forgiving!
Can I use a different nut instead of walnuts? Of course! Pecans or almonds would also be delicious in this recipe. My family prefers walnuts, but feel free to experiment.
Are these vegetarian? Yes, this sweet potato appetizer is vegetarian-friendly.
Can I make these vegan? To make these vegan, use a vegan ricotta cheese substitute and maple syrup instead of honey. Also, ensure your dried cranberries are processed without gelatin.
My sweet potato rounds are burning. What am I doing wrong? Make sure your oven temperature is accurate. Also, avoid overcrowding the baking sheet, as this can cause the sweet potatoes to steam instead of roast. I’ve made that mistake a few times with these roasted sweet potato rounds with herbed ricotta walnuts and cranberries. The key is to give them space to breathe!
Can I add other toppings? Absolutely! Feel free to get creative with your toppings. Some other great options include pomegranate seeds, chopped dates, or a drizzle of balsamic glaze. Feedback about my roasted sweet potato rounds with herbed ricotta walnuts and cranberries from blog readers is always encouraging, and they often share their own topping variations!
Can I use a different cheese for the herbed ricotta cheese spread? Yes, you can substitute with cream cheese or mascarpone for a similar creamy texture. Experiment with different cheeses to find your favorite flavor combination.

For another healthy recipe that also utilizes sweet potatoes, check out this Sweet Potato Taco Bowl recipe!

My Final Thoughts

This roasted sweet potato rounds with herbed ricotta walnuts and cranberries recipe holds a special place in my heart because it’s a dish that everyone in my family enjoys. It’s also a reminder that sometimes the simplest recipes are the most delicious. Plus, it’s so versatile!

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Here are some roasted sweet potato rounds with herbed ricotta walnuts and cranberries Pro Tips:

Pro Tip 1: Don’t skip the toasting of the walnuts! It really brings out their flavor. Toasting nuts enhances their natural oils and provides a richer, more intense flavor.
Pro Tip 2: Use high-quality ricotta cheese for the best flavor and texture. Fresh, creamy ricotta cheese makes a significant difference in the overall taste of the appetizer.
Pro Tip 3: A sprinkle of sea salt on top of the assembled rounds really enhances the sweetness of the sweet potatoes and cranberries. The salt balances the sweetness and brings out the other flavors.

Here are a few roasted sweet potato rounds with herbed ricotta walnuts and cranberries variations we’ve tried:

Spicy Sweet Potato Rounds: Add a pinch of cayenne pepper to the sweet potatoes before roasting and use a spicy honey for the herbed ricotta cheese spread. My husband loves this version! The combination of sweet and spicy is a crowd-pleaser.
Mediterranean Sweet Potato Rounds: Use feta cheese instead of ricotta, add chopped Kalamata olives to the walnut cranberry topping, and drizzle with olive oil. This variation offers a savory and tangy twist to the classic recipe.
Apple Cinnamon Sweet Potato Rounds: Add diced apples and cinnamon to the sweet potatoes before roasting. Omit the cranberries and use a sprinkle of granola instead. The kids adore this version! This variation is perfect for fall and adds a warm, comforting flavor.

I hope you’ll make this roasted sweet potato rounds with herbed ricotta walnuts and cranberries your own and experiment with different flavors and toppings. Remember, cooking is all about having fun and creating something delicious to share with the people you love. I hope your roasted sweet potato rounds with herbed ricotta walnuts and cranberries cooking experience is a delightful one!

Roasted Sweet Potato Rounds With Herbed Ricotta Walnuts And Cranberries

Print Recipe

Discover three delicious and easy sweet potato round recipes! Perfect as appetizers, snacks, or side dishes.

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

1 large sweet potato, peeled and sliced into 1/4-inch thick rounds
Olive oil
Salt and pepper to taste
Optional toppings: cinnamon, brown sugar, feta cheese, balsamic glaze, rosemary

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Instructions

Preheat oven to 400°F (200°C).
Toss sweet potato rounds with olive oil, salt, and pepper.
Arrange rounds in a single layer on a baking sheet.
Bake for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
Top with your favorite toppings and serve!

Notes

For extra crispy rounds, broil for the last 2 minutes. Adjust baking time depending on the thickness of the sweet potato rounds.