Description
A cozy and elegant appetizer featuring roasted sweet potato rounds topped with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup ricotta cheese
- 2 tbsp fresh herbs (parsley and thyme)
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- Salt & pepper to taste
- Olive oil for drizzling
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