This roasted sweet potato rounds with herbed ricotta walnuts and cranberries recipe has become a family favorite. Even my pickiest eater, my youngest son, devours them. I think it’s the combination of the sweet potato, the creamy ricotta, and the tart cranberries that makes it so irresistible. Plus, the crunchy walnuts add a lovely textural element that everyone enjoys. Honestly, it’s one of those recipes that just works!
And the best part? It’s incredibly easy to make. I’m all about simple recipes that don’t require a ton of time or effort, especially during the busy holiday season. It’s perfect for potlucks, dinner parties, or even just a cozy weeknight meal. Seriously, this is a dish you can whip up even when you’re short on time.
I’ve tweaked and perfected this roasted sweet potato rounds with herbed ricotta walnuts and cranberries over the years. I remember the first time I made it, I didn’t roast the sweet potatoes long enough, and they were still a little too firm. Live and learn, right? Now I know exactly how long to roast them to achieve that perfect tender-crisp texture. I also experimented with different herbs in the ricotta mixture, and I found that a combination of thyme and rosemary is absolutely divine.
One year, my sister-in-law tried to make it but used regular cottage cheese instead of ricotta (yikes!). She was so disappointed with the result. I told her, “Trust me, the ricotta is key to achieving that creamy, melt-in-your-mouth texture”. I’ve learned so much over the years and I’m happy to share with you!
The bright colors of this roasted sweet potato rounds with herbed ricotta walnuts and cranberries makes it very visually appealing. The vibrant orange of the sweet potatoes, the creamy white of the ricotta, and the jewel-toned cranberries create a beautiful presentation that is sure to impress. It smells amazing while it’s roasting, too, filling your kitchen with warm, inviting aromas.
This is truly one of my go-to recipes when I want something delicious, healthy, and easy to prepare. So grab your sweet potatoes, ricotta, walnuts, and cranberries, and let’s get cooking! Trust me, your family is going to love this roasted sweet potato rounds with herbed ricotta walnuts and cranberries as much as mine does. It’s become such a staple in our house! I can’t wait for you to try this!
Ingredients
Here’s everything you’ll need to make these delicious roasted sweet potato rounds with herbed ricotta walnuts and cranberries. Don’t worry, most of these ingredients you probably already have!
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 (15 ounce) container whole milk ricotta cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- ½ cup chopped walnuts, toasted
- ½ cup dried cranberries
- 2 tablespoons honey (optional)
I’ve learned a few things about these ingredients over time. I’ve found that using good quality ricotta makes all the difference. I always go for the whole milk ricotta; it’s just so much creamier and richer. It blends perfectly with the herbs and adds a lovely tang to the roasted sweet potato rounds with herbed ricotta walnuts and cranberries. The quality of the ricotta really shines through in the final dish, contributing to a smoother and more flavorful experience.
For the herbs, I highly recommend using fresh thyme and rosemary if you can. The flavor is just so much more vibrant than dried herbs. However, if you only have dried herbs on hand, that’s perfectly fine. Just use about half the amount. I’ve found that fresh herbs, especially in a simple dish like this, really shine through. Fresh herbs provide an aromatic boost that complements the sweetness of the sweet potatoes.
When it comes to walnuts, toasting them is key. Toasting brings out their nutty flavor and gives them a nice crunch. I usually just toast them in a dry skillet over medium heat for a few minutes, until they’re fragrant and golden brown. But be careful not to burn them! Burnt walnuts are no fun. They add a lovely crunch to the roasted sweet potato rounds with herbed ricotta walnuts and cranberries. Toasting intensifies the walnut flavor, making them a more prominent and enjoyable component of the dish.
I always buy dried cranberries in bulk because we use them in everything from salads to oatmeal. They add a lovely sweetness and chewiness to these roasted sweet potato rounds with herbed ricotta walnuts and cranberries. If you’re not a fan of cranberries, you could substitute raisins or dried cherries. Dried cherries offer a similar tartness and sweetness, while raisins provide a more concentrated sweetness and chewy texture.
And finally, the honey is optional. I like to drizzle a little honey over the roasted sweet potato rounds with herbed ricotta walnuts and cranberries before serving for an extra touch of sweetness. But if you’re trying to cut back on sugar, you can definitely skip it. A drizzle of balsamic glaze can also work, bringing a tangy and sweet flavor that contrasts nicely with the savory elements.
As for the sweet potatoes, I always try to choose firm, unblemished sweet potatoes for the best results. I’ve also made this recipe with purple sweet potatoes too, and it’s amazing! Check out my other recipe using purple sweet potatoes! purple sweet potatoes.
When you’re prepping these ingredients, a pro tip is to slice the sweet potatoes evenly so they all cook at the same rate. Nobody likes some undercooked and overcooked sweet potatoes, right? If you follow this recipe for roasted sweet potato rounds with herbed ricotta walnuts and cranberries, you’re sure to have a hit!
Step-by-Step Instructions
Alright, let’s get down to the nitty-gritty. Here’s how to make these fantastic roasted sweet potato rounds with herbed ricotta walnuts and cranberries, step-by-step. Don’t worry, it’s easier than you think!
- Preheat your oven to 400°F (200°C). This is super important! A hot oven ensures that the sweet potatoes get nice and caramelized around the edges.
- In a large bowl, toss the sweet potato rounds with olive oil, salt, and pepper. Make sure the sweet potatoes are evenly coated with oil. This helps them roast evenly and prevents them from sticking to the baking sheet.
- Spread the sweet potato rounds in a single layer on a baking sheet. Don’t overcrowd the baking sheet, or the sweet potatoes will steam instead of roast. If necessary, use two baking sheets.
- Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through. I learned the hard way to flip them! I didn’t the first time and one side was hard and burnt! Make sure to set a timer so you don’t forget.
- While the sweet potatoes are roasting, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, thyme, and rosemary. Mix well until everything is evenly distributed. This herbed ricotta mixture is seriously what sets these roasted sweet potato rounds with herbed ricotta walnuts and cranberries apart.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. This is important so that the ricotta doesn’t melt too much when you put it on top. Plus, it makes them easier to handle.
- Top each sweet potato round with a dollop of the ricotta mixture. Don’t be shy with the ricotta!
- Sprinkle with chopped walnuts and dried cranberries. Now they’re starting to look really good, right?
- If desired, drizzle with honey. A little drizzle of honey adds a touch of sweetness that really complements the savory flavors.
- Serve immediately and enjoy! These roasted sweet potato rounds with herbed ricotta walnuts and cranberries are best served warm.
I have made these so many times now, I’ve really perfected the technique. I remember one time, I got distracted and forgot about the sweet potatoes in the oven! They were a little too browned but they still tasted good! Just make sure you set a timer! This really brings out the subtle sweetness of the sweet potatoes, making them the perfect base for the herbed ricotta.
You really want to keep an eye on them to make sure they don’t burn. Nobody likes burnt sweet potatoes. And make sure that the baking sheet is well-oiled or lined with parchment paper to prevent sticking. Trust me, it makes cleanup so much easier. I really enjoy making these roasted sweet potato rounds with herbed ricotta walnuts and cranberries for my family, because I know they are going to love it!
One of my friends tried this recipe, but she used goat cheese instead of ricotta, and she said it was also delicious! I haven’t tried it yet, but I’m sure it’s a great alternative. If you follow this recipe, you’re going to get amazing roasted sweet potato rounds with herbed ricotta walnuts and cranberries!
Serving Ideas
Now, let’s talk about serving these delectable roasted sweet potato rounds with herbed ricotta walnuts and cranberries. There are so many ways to enjoy them!
In my house, we often serve them as a side dish with roasted chicken or pork. The sweetness of the sweet potatoes and the creaminess of the ricotta provide a nice contrast to the savory meat. It’s a perfect combination! You can even add this to a one-pan meal! I also have a delicious recipe for bbq chicken roasted sweet potato bowls if you’re looking for one! bbq chicken roasted sweet potato bowls.
These roasted sweet potato rounds with herbed ricotta walnuts and cranberries also make a great appetizer for holiday gatherings or parties. They’re easy to eat, visually appealing, and packed with flavor. Plus, they’re a healthier alternative to some of the other appetizers that are typically served at these events.
I’ve even been known to eat them as a light lunch or snack. They’re surprisingly filling, thanks to the sweet potatoes, ricotta, and walnuts. Plus, they’re a great source of nutrients!
To elevate the presentation, I like to arrange the roasted sweet potato rounds with herbed ricotta walnuts and cranberries on a platter and garnish them with a few extra sprigs of fresh thyme or rosemary. It just makes them look so much more elegant.
My family loves these so much, there are rarely any leftovers. But if you do happen to have some, they’re delicious cold or reheated. I like to pack them in my lunch for a healthy and satisfying meal.
For a vegetarian meal, you can serve this alongside a lentil soup and it makes for a perfect meal! You can also serve these roasted sweet potato rounds with herbed ricotta walnuts and cranberries as a fancy toast. Just put them on top of a toasted piece of bread and you have a quick and easy lunch.
If you are looking for a healthy holiday snack, these are amazing! This really brings out the natural sweetness of the sweet potatoes, making them a hit with both kids and adults. I’ve made this roasted sweet potato rounds with herbed ricotta walnuts and cranberries for countless gatherings, and they’re always a crowd-pleaser. The combination of sweet, savory, and creamy flavors ensures that there’s something for everyone to enjoy, making it a versatile and crowd-pleasing option.
I always get compliments from my family and friends about how delicious they are. So trust me, these are a winner! I hope that if you try these roasted sweet potato rounds with herbed ricotta walnuts and cranberries, that you enjoy them as much as my family does!
FAQs
Alright, let’s tackle some frequently asked questions about these yummy roasted sweet potato rounds with herbed ricotta walnuts and cranberries. I get asked these all the time!
Q: Can I use a different type of cheese instead of ricotta?
A: Absolutely! While I personally love the creamy texture and mild flavor of ricotta, you can definitely experiment with other cheeses. Goat cheese would be a great option, as it has a similar tanginess. You could also try using mascarpone for an even richer flavor. But honestly, the ricotta really makes these roasted sweet potato rounds with herbed ricotta walnuts and cranberries so good!
Q: Can I make these ahead of time?
A: Yes, you can definitely prep some of the components ahead of time. You can roast the sweet potatoes up to a day in advance and store them in the refrigerator. You can also prepare the ricotta mixture ahead of time and store it in the refrigerator. However, I would recommend assembling the roasted sweet potato rounds with herbed ricotta walnuts and cranberries just before serving, so the sweet potatoes don’t get soggy.
Q: Can I freeze these?
A: I wouldn’t recommend freezing these, as the texture of the ricotta may change when thawed. The sweet potatoes might also become a bit mushy. It’s best to enjoy these roasted sweet potato rounds with herbed ricotta walnuts and cranberries fresh.
Q: Can I use different nuts instead of walnuts?
A: Of course! If you’re not a fan of walnuts, or if you have a nut allergy, you can substitute other nuts. Pecans, almonds, or even pistachios would all be delicious. Just make sure to toast them before adding them to the roasted sweet potato rounds with herbed ricotta walnuts and cranberries to bring out their flavor.
Q: Can I add other toppings?
A: Absolutely! Feel free to get creative with your toppings. Some other delicious additions would be crumbled bacon, toasted pumpkin seeds, or a drizzle of balsamic glaze. Make these roasted sweet potato rounds with herbed ricotta walnuts and cranberries your own!
Q: Are these healthy?
A: Yes, these are a relatively healthy dish! Sweet potatoes are packed with nutrients, including vitamin A and fiber. Ricotta cheese is a good source of protein and calcium. Walnuts are rich in healthy fats and antioxidants. And cranberries are loaded with antioxidants and vitamin C. This is a great healthy appetizer that makes the roasted sweet potato rounds with herbed ricotta walnuts and cranberries a winner! For more information on sweet potatoes.
I love making these for my family, and I hope they answered any questions you have!
Conclusion
So there you have it! My recipe for roasted sweet potato rounds with herbed ricotta walnuts and cranberries. I truly hope you give this recipe a try. It’s become such a beloved dish in my household, and I have no doubt it will be a hit in yours too.
What I love most about this recipe is its simplicity. It requires minimal ingredients and effort, yet it delivers maximum flavor and visual appeal. It’s perfect for busy weeknights, holiday gatherings, or any occasion where you want to impress without spending hours in the kitchen. The ease of preparation combined with the impressive flavors makes it a go-to dish for many occasions.
And here are a few more tips I’ve picked up:
- Always use fresh herbs – They make all the difference!
- Toast your walnuts – It brings out their nutty flavor.
- Don’t overcrowd the baking sheet – The sweet potatoes will steam instead of roast!
Over the years, I’ve made this roasted sweet potato rounds with herbed ricotta walnuts and cranberries recipe countless times, and I’ve learned a few tricks along the way. I’ve discovered that using high-quality ingredients really makes a difference. Also, this is a great dish to eat during the holidays! If you’re looking for tips about nutrition during the holidays, check out this article from the Academy of Nutrition and Dietetics: Academy of Nutrition and Dietetics.
If you’re looking to include heart-healthy recipes in your diet, this recipe is great to start with! If you’re looking for ways to reduce your risk of heart disease, check out this article from the Mayo Clinic: Mayo Clinic.
One of my favorite variations is to add a sprinkle of red pepper flakes to the ricotta mixture for a touch of heat. The spice complements the sweetness of the sweet potatoes and the richness of the ricotta perfectly. My husband loves the spicy kick! We can also add a balsamic glaze to add sweetness. The versatility of this recipe allows for endless customization, ensuring that it can be tailored to individual preferences.
Don’t be afraid to experiment and make this roasted sweet potato rounds with herbed ricotta walnuts and cranberries your own. That’s what cooking is all about!
I know that cooking for a family can be challenging, but it’s also incredibly rewarding. Seeing the smiles on my kids’ faces when they enjoy a meal I’ve prepared is one of the greatest joys in my life. I love to make this roasted sweet potato rounds with herbed ricotta walnuts and cranberries for them.
I hope you’ll give this a try and let me know how it goes! I would love to hear how you make this your own! I really think these roasted sweet potato rounds with herbed ricotta walnuts and cranberries will become a family favorite for you as well.
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintRoasted Sweet Potato Rounds With Herbed Ricotta Walnuts And Cranberries
These Sweet Potato Ricotta Rounds are a savory and delicious treat, perfect as an appetizer or snack. The combination of sweet potato, creamy ricotta, and a hint of spice will tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 rounds
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 large sweet potato, cooked and mashed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine mashed sweet potato, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper.
- Mix well until all ingredients are thoroughly combined.
- Lightly grease a baking sheet with olive oil.
- Drop spoonfuls of the sweet potato mixture onto the baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes to the mixture. Garnish with fresh herbs like parsley or thyme for added flavor.