Introduction

These roasted sweet potato rounds with herbed ricotta make for a delightful and colorful appetizer or snack. The creamy ricotta combined with fresh herbs, crunchy walnuts, and sweet cranberries creates a perfect balance of flavors and textures.

This image shows five grilled orange sweet potato rounds arranged neatly on a white plate. Each round has a base layer of caramelized, slightly charred sweet potato with visible grill marks, topped with a dollop of creamy white cottage cheese mixed with green herbs. On top of the cheese, there are dark red dried cranberries, and each round is finished with a whole walnut piece. Small sprigs of fresh green thyme are scattered around and on the rounds. The plate is set on a white marbled surface, and the photo is taken close up, showing texture and color contrast clearly. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Slice sweet potatoes into rounds about ½ inch thick and arrange them in a single layer on the baking sheet.
Step 3: Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat evenly.
Step 4: Roast in the preheated oven for 25-30 minutes until the rounds are golden brown and tender when pierced with a fork.
Step 5: While the sweet potatoes roast, combine the ricotta cheese with the chopped herbs in a bowl and mix well.
Step 6: Once roasted, remove the sweet potatoes from the oven and top each round with a spoonful of herbed ricotta, then sprinkle with chopped walnuts and dried cranberries. Serve warm.

Tips & Variations

For extra flavor, add a squeeze of lemon juice to the herbed ricotta before topping the rounds.
Swap walnuts for pecans or pistachios if preferred.
You can substitute dried cranberries with dried cherries or raisins.
For a vegan option, use a plant-based ricotta alternative.

Storage

Store any leftover roasted sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave before topping with fresh ricotta and nuts to maintain texture and flavor.

How to Serve

Four thick round slices of roasted orange sweet potato are placed on a white plate over a white marbled texture. Each sweet potato slice is topped with a smooth, creamy white cheese spread, sprinkled with finely chopped green herbs. On top of the cheese are dark red dried cranberries and whole walnuts adding texture and color contrast. Extra walnuts and dried cranberries are scattered around the plate, along with a drizzle of golden honey or syrup. A sprig of fresh green rosemary lies on the side of the plate. A blurred wooden fork is pressed gently into one sweet potato slice in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potato rounds ahead of time and store them refrigerated. Reheat before adding the herbed ricotta and toppings for the best taste.

What herbs work best in the ricotta?

Fresh rosemary and thyme both complement the sweet potatoes beautifully, but you can also experiment with basil, sage, or parsley depending on your taste preferences.

Roasted Sweet Potato Rounds with Herbed Ricotta Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

Delight in these Roasted Sweet Potato Rounds topped with creamy herbed ricotta, crunchy walnuts, and sweet dried cranberries. This simple yet elegant appetizer combines the natural sweetness of roasted sweet potatoes with fresh herbs and a variety of textures for a perfect bite-sized treat suitable for any occasion.

Author: Elias
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12–15 rounds 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sweet Potatoes

2 medium sweet potatoes (about 500g)
2 tablespoons extra virgin olive oil (30ml)
Salt and pepper to taste

Herbed Ricotta Topping

1 cup fresh ricotta cheese (240g)
2 tablespoons fresh rosemary or thyme, finely chopped

Toppings

½ cup walnuts, chopped (60g)
½ cup dried cranberries (75g)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Prepare Sweet Potato Rounds: Slice the sweet potatoes into rounds about ½ inch thick, ensuring even thickness for uniform cooking. Arrange the slices in a single layer on the prepared baking sheet.
Season and Oil: Drizzle olive oil evenly over the sweet potato rounds, season them with salt and pepper, then toss gently to coat each slice well.
Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes until the rounds are golden brown and tender when pierced with a fork.
Prepare Herbed Ricotta: While the sweet potatoes roast, combine the fresh ricotta cheese and finely chopped rosemary or thyme in a bowl, mixing thoroughly until the herbs are evenly incorporated.
Assemble and Serve: Remove the roasted sweet potato rounds from the oven. Top each round with a spoonful of the herbed ricotta, followed by a sprinkle of chopped walnuts and dried cranberries. Serve warm for the best flavor and texture experience.

Notes

You can substitute fresh rosemary with thyme or any other aromatic herb of your choice.
For added flavor, toast the walnuts lightly before topping.
These rounds make a great appetizer or side dish and are perfect for entertaining.
Leftovers can be refrigerated and served cold or gently reheated.

Keywords: roasted sweet potato rounds, herbed ricotta, sweet potato appetizer, healthy appetizers, vegetarian snacks, walnut toppings, dried cranberry garnish