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

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Every time I make these Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries, I’m reminded of how effortless it is to create something that tastes this luxurious. It all started when I wanted a festive appetizer for a holiday gathering that wasn’t just another cheese board or dip. I had sweet potatoes on hand, a tub of ricotta in the fridge, and a vision of blending creamy, savory, nutty, and tart into one perfect bite.

The process is incredibly rewarding. The sweet potato rounds roast into slightly crisped, caramelized discs that are both tender and sweet. Topping them with whipped herbed ricotta makes every bite feel light and airy, while the walnuts bring crunch and richness, and the cranberries lend just the right pop of tartness. When these ingredients meet in one mouthful, it’s both grounding and celebratory.

I’ve made them as appetizers, but I’ve also served them at brunch or even as part of a weeknight dinner spread. They are adaptable, stunning on a platter, and people always ask for the recipe. If you love the flavors of fall or crave contrast in your bites, you’re in for a treat. For more ideas that strike that same cozy-sophisticated balance, check out my Loaded Tater Tots or the ultra-comforting Creamy Broccoli Pasta.

Why You’ll Love This Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

This recipe checks all the boxes: beautiful presentation, layers of texture, and seasonal flavor. The sweet potato rounds become crispy on the outside while staying soft in the center. Herbed ricotta adds creamy, savory depth. Toasted walnuts give a nutty crunch, and dried cranberries brighten the bite with a hint of sweetness. It’s vegetarian, naturally gluten-free, and feels both nourishing and indulgent. Whether you’re entertaining guests or treating yourself, these little rounds will never disappoint.

Ingredients

Sweet Potatoes: The star of the dish, they provide a naturally sweet and earthy base that turns tender and caramelized when roasted.

Ricotta Cheese: Light and creamy, it forms the savory topping that contrasts beautifully with the sweetness of the potatoes.

Fresh Herbs (Thyme, Chives, or Rosemary): Stirred into the ricotta for an aromatic lift and subtle freshness.

Olive Oil: Used to coat the sweet potato rounds, promoting golden edges and rich flavor.

Salt and Pepper: Essential seasonings to enhance each component without overpowering the natural ingredients.

Toasted Walnuts: Add crunch and deep nutty flavor, balancing the creaminess and soft texture of the rounds.

Dried Cranberries: Offer a tart and chewy counterpoint that livens up every bite.

Honey (Optional): A drizzle brings an extra touch of sweetness and a beautiful glossy finish.

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

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Slice sweet potatoes into 1/2-inch thick rounds, place them on a baking sheet, and toss with olive oil, salt, and pepper. Roast for 25 to 30 minutes, flipping halfway through until golden and soft.

Step 2: Prepare the Herbed Ricotta

In a bowl, mix ricotta cheese with chopped fresh herbs, a pinch of salt, and a grind of pepper. Whip until light and fluffy. This can be made ahead and stored in the fridge.

Step 3: Toast the Walnuts

While the sweet potatoes roast, toast walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let them cool, then chop coarsely.

Step 4: Assemble the Rounds

Once the sweet potato slices are out of the oven and slightly cooled, spread each with a generous spoonful of herbed ricotta. Sprinkle with chopped toasted walnuts and a few dried cranberries. Add a tiny drizzle of honey over the top if desired.

Step 5: Serve and Enjoy

Arrange the rounds on a serving platter. Serve warm or at room temperature. Watch them disappear fast!

Recipe Variations and Possible Substitutions

For a tangier flavor, try goat cheese in place of ricotta. It adds a pleasant sharpness that complements the sweet potatoes well. If you prefer a dairy-free option, whipped almond or cashew cheese works beautifully. Pecans can be used instead of walnuts, and if cranberries aren’t your favorite, chopped dried cherries or figs are just as lovely. Fresh thyme and chives are ideal for the herbed ricotta, but parsley or dill will also bring a nice herbal note.

Looking to add a bit more zest? A touch of lemon zest or a splash of balsamic glaze over the top gives a fresh edge.

Serving and Pairing Suggestions

These sweet potato rounds are perfect as a party appetizer, a holiday starter, or a brunch board centerpiece. They pair well with roasted chicken, turkey breast, or a winter salad full of greens, nuts, and citrus.

As a wine pairing, consider a chilled glass of sauvignon blanc or a light pinot noir. For non-alcoholic options, a rosemary citrus spritz or cranberry kombucha enhances the seasonal flavors.

Storage and Reheating Tips

Store leftover rounds in an airtight container in the refrigerator for up to 3 days. For best texture, keep the components separate: sweet potato slices in one container and herbed ricotta in another.

Reheat the sweet potato rounds in a 350°F oven for about 8 minutes to restore their crispness. Add the ricotta, walnuts, and cranberries after reheating to keep the flavors vibrant and textures balanced.

FAQs

How do I keep Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries from getting soggy?

Make sure not to overcrowd the baking sheet when roasting the sweet potatoes. Give them space to roast rather than steam, and let them cool slightly before adding toppings.

Can I make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries ahead of time?

Yes! Roast the potatoes and prepare the herbed ricotta a day in advance. Store them separately and assemble just before serving.

Are Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries suitable for gluten-free guests?

Absolutely. This recipe is naturally gluten-free, making it a great option for guests with dietary restrictions.

What herbs go best in the ricotta for Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?

Thyme and chives are my go-to choices, but rosemary, parsley, or a bit of dill also work nicely depending on your taste.

Can I serve Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries cold?

Yes, they taste great at room temperature or even slightly chilled. Just be sure the sweet potatoes are cooked through and flavorful on their own.

Related Recipe You’ll Like

If you enjoyed this dish, you might fall in love with the balance of textures and flavors in my Spinach Pasta Salad with Feta and Cranberries. It shares the same sweet-savory profile and is perfect for gatherings or easy lunches. Another one to explore is the Cheesy Brussels Sprout Bake for a hearty, comforting side dish.

Save and Share This Recipe for Later

Loved this recipe or planning to make it soon? Don’t forget to save it to your Pinterest board so you can find it again easily. It makes a gorgeous addition to any holiday or fall-themed board. You can also share this with your friends and family by sending them the link or posting it on your social media. Whether it’s for a holiday gathering or a weeknight treat, everyone will be impressed!

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