Last updated on February 11, 2026

Have you ever come home craving something warm, a little sweet, and a tiny bit fancy — but without the fuss? I remember a rainy evening when I fumbled through the pantry and turned a couple of sweet potatoes into a plate that felt like a hug. If you’re new to cooking, slicing and roasting can seem intimidating, but this recipe is one of those comforting wins that’s genuinely beginner-friendly and forgiving. If you enjoy cozy veggie bites, you might also like my take on healthy sweet potato brownies for another simple sweet-potato-forward treat.

A Quick Look at This Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Recipe

This recipe centers on two simple stars: roasted sweet potato rounds and creamy herbed ricotta. It’s a quick, nutritious snack or appetizer with crunchy walnuts and bright dried cranberries for contrast. Great for busy weeknights or when you want to impress guests without a big effort, it’s forgiving enough for home cooks and beginners. Keep reading to see how a few pantry staples transform into something cozy and elegant.

Ingredients You’ll Need for Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Below I expand on the ingredients list and give you options for customization and shortcuts. The full, simple ingredient list is easy to source and easy to tweak if you’re working from a stocked pantry.

Essentials

2 medium sweet potatoes — choose similar-sized potatoes so the rounds cook evenly. I like orange-fleshed varieties for sweetness and color.
1 cup ricotta cheese — whole-milk ricotta gives the richest, creamiest results, but low-fat ricotta also works.
2 tbsp fresh herbs — I use a mix of parsley and thyme, but rosemary or just thyme is perfect too. Chop them finely.
1/2 cup walnuts, chopped — walnuts give a toasty crunch that pairs beautifully with the sweet potato.
1/2 cup dried cranberries — tart and sweet, they add a pop of color and chew.
Salt & pepper to taste — simple seasoning to bring everything together.
Olive oil for drizzling — a light drizzle before roasting helps caramelize the edges.

Optional add-ons

A squeeze of lemon zest or juice in the ricotta for brightness.
A drizzle of honey or maple syrup over the finished rounds for extra sweetness.
Crumbled feta or goat cheese instead of or in addition to ricotta for a tangier bite.
A pinch of smoked paprika or ground cumin on the rounds before roasting for warmth.
Toasted pumpkin seeds or pecans instead of walnuts if you prefer.

Substitutions and shortcuts

Ricotta substitute: If you prefer vegan, use a store-bought vegan ricotta or blend silken tofu with lemon and salt until smooth.
Nut-free: Replace walnuts with toasted sunflower seeds or omit nuts entirely and add crispy chickpeas for texture.
Fresh herbs: If you don’t have fresh herbs, use 1–1.5 teaspoons dried herbs (reduce amount since dried herbs are more concentrated).
Dried cranberries: Swap with chopped dried cherries or raisins if that’s what you have.
Time-saving: Slice the sweet potatoes and keep them in cold water for 10 minutes to remove excess starch (helps with crisping), or roast on a sheet of parchment and skip flipping to save time.
Make-ahead: You can roast the rounds a day ahead and warm them briefly before assembling.

How to Make Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Step-by-Step

I’ll walk you through this recipe in a way that makes it impossible to mess up — with small tips for each step so your rounds come out tender on the inside and slightly caramelized on the edges.

Preheat and prep the pan
- Preheat your oven to 400°F (200°C). You want the oven hot enough to roast the sweet potatoes and get some golden edges without drying them out.
- Line a baking sheet with parchment paper or use a nonstick sheet. This makes cleanup easy and prevents sticking.
Slice the sweet potatoes into even rounds
- Wash and dry the sweet potatoes. You can peel them if you prefer, but I usually leave the skin on for texture and nutrients.
- Slice into 1/2-inch (about 1.2 cm) rounds. Try to keep the thickness consistent so they roast evenly. If some rounds are very thick or thin, set them aside to adjust cooking time slightly.
Season the rounds
- Arrange the rounds in a single layer on the prepared baking sheet, leaving a small gap between each so air can circulate and they roast rather than steam.
- Drizzle lightly with olive oil — about 1–2 teaspoons per potato — and then sprinkle with salt and freshly ground pepper. Use your fingers to rub a little oil onto both sides if needed.
Roast until tender and golden
- Roast on the middle rack for 20–25 minutes. I turn them once halfway through (at about 12 minutes) to encourage even browning on both sides.
- You’re looking for tenderness when pierced with a fork and golden, caramelized edges. If you like one side crispier, place that side up and broil for 1–2 minutes at the end — watch carefully so they don’t burn.
Prepare the herbed ricotta
- While the rounds roast, place 1 cup ricotta into a small bowl. Add 2 tablespoons of finely chopped fresh herbs — a combo of parsley and thyme works nicely — and season with a pinch of salt and a generous grind of black pepper.
- If you like, add 1 teaspoon lemon zest or a squeeze of lemon juice to brighten the ricotta. Stir until smooth and taste; adjust seasoning.
Toast the walnuts (optional but recommended)
- For extra flavor, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant and golden. Let cool slightly before using. Toasted nuts will add depth and crunch.
Assemble the rounds
- When the sweet potato rounds are done, remove from the oven and let them cool slightly so the ricotta won’t melt completely — you want a creamy, pillowy topping, not fully melted cheese.
- Spoon a generous dollop (about a tablespoon) of herbed ricotta onto each round. Sprinkle with chopped toasted walnuts and a few dried cranberries on top.
Serve warm and enjoy
- Arrange on a platter and serve warm. For a finishing touch, drizzle a little olive oil or a light swirl of honey or maple syrup if you want a sweet-savory balance.
- These are best enjoyed the day they’re made, but leftovers keep well for a day or two in the fridge. Reheat gently in the oven or enjoy cold.

My go-to tip: plate them with a few extra herbs and a lemon wedge on the side — it makes a simple snack feel celebratory.

Common Mistakes to Avoid

Roasting vegetables is simple, but little things can change the outcome. Below are the mistakes I see most often and how I avoid them in my kitchen.

Mistake 1: Slicing rounds unevenly

If slices are different thicknesses, cooking will be uneven — some will burn while others are undercooked. Use a sharp knife and try to slice as uniformly as possible. A mandoline helps if you have one, but steady hands and patience work too.

Mistake 2: Overcrowding the pan

When rounds are packed together they steam instead of roast, so they won’t get those lovely golden edges. Give them space on the pan, or use two pans if needed. The oven will still roast them beautifully.

Mistake 3: Adding ricotta when rounds are too hot

I’ve learned the hard way that piping hot rounds can melt your herbed ricotta into a puddle. Let the rounds rest for a few minutes so the ricotta stays creamy but soft, not entirely melted. If you want the ricotta warmer, heat it gently in a bowl for a few seconds in the microwave rather than placing it on piping-hot potatoes.

Serving Suggestions for Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

These rounds are versatile — they work as an appetizer, snack, or part of a main-course spread. Here are a few easy serving ideas I love.

Party platter or appetizer

Arrange a platter with several rows of rounds, scatter extra herbs and nuts around, and add small spoons for guests to help themselves. They make a lovely vegetarian bite at any gathering.

Weeknight side dish

Pair these with roasted chicken, a crisp green salad, or a hearty grain bowl. They’re wonderful next to a simple protein — for example, I often serve them with my chicken and garlic gravy with cheesy mashed potatoes for a cozy, homey meal.

Light lunch or snack

Serve a few rounds with a side of mixed greens and a lemon vinaigrette for a satisfying light lunch. Add a boiled egg or a scoop of quinoa salad to make it more filling.

Conclusion

I love how approachable and warming this dish is — it’s easier than it looks, and you can make it your own with substitutions and add-ons. Whether you’re serving them as a cozy snack for two or a platter for guests, Sweet Potato Rounds with Herbed Ricotta and Walnuts are a small-bite instant comfort. If you want another inspiration that’s very similar in spirit, check out this lovely recipe for Sweet Potato Rounds with Herbed Ricotta and Walnuts for extra ideas and plating inspiration.

FAQs About Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Q1: Can I make Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries ahead of time?
A1: Yes — you can roast the sweet potato rounds a day ahead and store them in an airtight container in the fridge. Reheat briefly in a 350°F (175°C) oven for about 6–8 minutes before topping with herbed ricotta, walnuts, and cranberries. The toppings are best added just before serving.

Q2: Are Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries suitable for a vegan diet?
A2: You can make a vegan version by swapping the ricotta for a vegan ricotta or blended silken tofu and using a maple or agave drizzle instead of honey. Make sure dried cranberries don’t contain added non-vegan ingredients (some are processed with honey).

Q3: How long do leftovers of Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries keep?
A3: Leftover roasted sweet potato rounds will keep 3–4 days in the refrigerator. Store the rounds and the herbed ricotta separately if possible; assemble just before serving to maintain texture.

Q4: Can I use another nut instead of walnuts in Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?
A4: Absolutely — pecans, almonds, or toasted pumpkin seeds work well. Toasting the nuts for a few minutes in a dry skillet brings out their oils and flavor, making the topping more aromatic.

Q5: What if I don’t have fresh herbs for Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?
A5: If you’re out of fresh herbs, use about 1 teaspoon of dried herbs (such as thyme, rosemary, or parsley). Because dried herbs are more concentrated, use less than fresh, and taste the ricotta before adding more.

Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Author: joe-peackok
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy and elegant appetizer featuring roasted sweet potato rounds topped with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and slice sweet potatoes into 1/2-inch rounds.
Arrange rounds in a single layer on the baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 20–25 minutes, turning halfway through for even browning.
In a bowl, mix ricotta with chopped herbs and seasoning, adding lemon zest if desired.
Toast walnuts in a dry skillet until fragrant, then let cool.
Remove sweet potato rounds from the oven, let cool slightly, then top each with herbed ricotta, walnuts, and cranberries.
Serve warm, optionally drizzling with olive oil or honey/maple syrup.

Notes

Best enjoyed the day they’re made. Leftovers can be reheated in the oven for best results.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 2 rounds
Calories: 250
Sugar: 10g
Sodium: 200mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 30mg

Keywords: sweet potato, appetizers, vegetarian, herbed ricotta, walnuts