Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Golden roasted sweet potato rounds topped with whipped herbed ricotta, toasted walnuts, and dried cranberries — a vibrant and elegant appetizer or side dish.
Ingredients
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3 medium sweet potatoes, scrubbed and sliced into ½-inch rounds
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2 tbsp olive oil
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¾ tsp sea salt, divided
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½ tsp black pepper
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1 cup whole milk ricotta
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2 tbsp chopped fresh parsley
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1 tbsp chopped chives
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1 tsp fresh thyme leaves
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Zest of 1 lemon
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1 tbsp lemon juice
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½ cup chopped toasted walnuts
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⅓ cup dried cranberries
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Optional: hot honey or balsamic glaze, microgreens for garnish
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Toss sweet potato rounds with olive oil, ½ tsp salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
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Toast walnuts in a dry skillet over medium heat for 3–4 minutes. Let cool, then chop.
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In a bowl, combine ricotta, herbs, lemon zest, juice, and remaining salt. Whip until smooth.
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Arrange roasted sweet potato rounds on a serving platter. Top each with herbed ricotta.
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Sprinkle with chopped walnuts and cranberries. Finish with optional hot honey, balsamic glaze, or fresh herbs.
Notes
To make vegan, use dairy-free ricotta and maple syrup instead of honey. Great served warm or at room temperature.