Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

There is something irresistibly cozy about Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries. This dish brings together the natural sweetness of tender sweet potatoes with the creamy tang of herbed ricotta, all accented by the crunchy texture of walnuts and the lively bursts of tartness from cranberries. It’s a delightful combination that feels elegant but is surprisingly simple to make, perfect for sharing with friends or savoring as a special treat on a quiet evening. If you love vibrant flavors and contrasting textures, this recipe featuring and Cranberries will quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

These ingredients are wonderfully straightforward, but each plays a crucial role in making the flavors shine and the textures pop. Using fresh herbs brightens the creamy ricotta, while the walnuts add a satisfying crunch that contrasts beautifully with the soft, roasted sweet potatoes. And of course, the cranberries bring their charming tartness and color, making this dish both delicious and visually stunning.

• 2 large sweet potatoes: Choose firm sweet potatoes for the best roasting results and natural sweetness.
• 2 tablespoons olive oil: A good-quality olive oil enhances roasting with a subtle fruity richness.
• 1 cup ricotta cheese: Fresh ricotta adds a creamy, mild base that pairs perfectly with herbs and nuts.
• 1 tablespoon fresh thyme (or rosemary, chives): Fresh herbs bring brightness and aromatic depth to the ricotta.
• 1/4 teaspoon salt: Essential for enhancing and balancing all the flavors in the dish.
• 1/4 teaspoon black pepper: Adds a gentle heat and complexity without overpowering.
• 1/3 cup dried cranberries: Tart, sweet, and colorful, these provide a lively pop in every bite.
• 1/3 cup chopped walnuts: For a toasty crunch and a subtle earthiness that complements the sweet potatoes.

How to Make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Step 1: Prepare and Roast the Sweet Potato Rounds

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Slice your sweet potatoes into even 1/2-inch rounds to ensure they cook consistently. Arrange them in a single layer, so they roast evenly, developing a tender inside and golden, slightly crispy edges.

Step 2: Season and Roast

Drizzle both sides of the sweet potato rounds with olive oil, then sprinkle with salt and black pepper. This simple seasoning lets the natural flavors of the sweet potatoes shine while adding subtle savory notes. Roast them for 20 to 25 minutes, flipping halfway through, until tender and beautifully caramelized. The aroma alone is enough to get your mouth watering!

Step 3: Make the Herbed Ricotta

While the sweet potatoes are roasting, take a moment to whip up your herbed ricotta. Combine the ricotta cheese with fresh thyme (or your herb of choice), and season with salt and pepper. This mixture will lend a cool, creamy contrast to the warm, roasted rounds and a burst of herbal freshness that ties the dish together beautifully.

Step 4: Assemble the Toppings

Once the sweet potatoes have cooled slightly, dollop a spoonful of the herbed ricotta onto each round. Then sprinkle chopped walnuts and dried cranberries generously on top. The crunch and tang from the walnuts and cranberries create a delightful balance with the creamy ricotta and smooth sweet potato base.

Step 5: Final Touches and Serve

Optionally, garnish with a few extra fresh herb leaves for color and fragrance. Serve these rounds warm or at room temperature—the flavors are incredible either way and perfect for a casual get-together or a fancy appetizer.

How to Serve Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Garnishes

To brighten the flavors even more, sprinkle a few fresh thyme leaves or finely chopped chives on top just before serving. A tiny drizzle of honey or balsamic glaze can add a whisper of sweetness and complexity that pairs wonderfully with the tart cranberries.

Side Dishes

This dish pairs swimmingly alongside crisp green salads or roasted vegetables. If you want something heartier, a simple quinoa salad or wild rice pilaf complements the sweet potatoes without competing with the delicate flavors of the herbed ricotta Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries.

Creative Ways to Present

For a stunning party platter, arrange the roasted sweet potato rounds on a large wooden board, interspersed with sprigs of fresh herbs, whole walnuts, and extra dried cranberries. Alternatively, serve them stacked as mini towers secured with a decorative toothpick for an elegant eye-catching appetizer.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the herbed ricotta separate if possible to avoid soggy sweet potatoes. When ready to enjoy, assemble fresh or reheat the sweet potatoes gently.

Freezing

Roasted sweet potato rounds freeze very well. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Use within two months for best flavor. The herbed ricotta, walnuts, Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries are better added fresh after thawing.

Reheating

To reheat, place the sweet potato rounds on a baking sheet and warm in a 350°F (175°C) oven until heated through and a bit crisp around the edges. Add the herbed ricotta, walnuts, Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries just before serving to keep textures and flavors vibrant.

FAQs

Can I substitute different nuts for the walnuts?

Absolutely! Pecans, almonds, or even pistachios make excellent substitutes, each bringing their own unique flavor and crunch to complement the sweet potatoes and cranberries.

Is it okay to use frozen cranberries instead of dried?

Using fresh or frozen cranberries will change the texture and moisture balance, as they’re much juicier than dried. Dried cranberries provide that chewy sweetness and vibrant bursts, so they are preferred for this recipe.

How can I make this recipe vegan?

You can swap ricotta cheese for a vegan ricotta or cashew-based cheese spread, and choose maple syrup or agave nectar to drizzle instead of honey if used as a garnish.

Can the sweet potato rounds be made smaller or cut differently?

Yes! You can cube or cut them into thinner slices, but keep in mind that cooking time and texture will change accordingly. Uniform pieces cook more evenly and look beautiful when presented as rounds.

What herbs work best with and Cranberries?

Thyme offers a lovely earthy note that works wonderfully here, but rosemary and chives are fantastic alternatives. Feel free to experiment to find your favorite flavor pairing with the cranberries and ricotta.

Final Thoughts

These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries combine wholesome ingredients and beautiful flavors in a way that’s truly comforting and elegant. The way the tangy cranberries mingle with creamy ricotta and crunchy walnuts atop sweet, tender potatoes is downright addictive. Whether you’re looking for a cozy snack or a charming appetizer for guests, this recipe is an absolute winner. I hope you give it a try soon and find as much joy in making and eating this dish as I do!

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