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

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

5 from 13 reviews

Delightfully sweet and savory roasted sweet potato rounds topped with creamy herbed ricotta, toasted walnuts, and tart dried cranberries, making for a perfect appetizer or snack that’s both nutritious and elegant.

Ingredients

Scale

Sweet Potato Rounds

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Herbed Ricotta Topping

  • 1 cup ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon honey (plus more for drizzling)

Garnish

  • ⅓ cup chopped walnuts
  • ¼ cup dried cranberries

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.
  2. Slice Sweet Potatoes: Wash and dry the sweet potatoes, then slice them into ½-inch thick rounds for even roasting.
  3. Season and Oil: Arrange the sweet potato rounds on the prepared baking sheet. Brush both sides with olive oil and season evenly with salt and black pepper to enhance flavor.
  4. Roast: Place the baking sheet in the oven and roast the sweet potatoes for 20 to 25 minutes. Flip the rounds halfway through the cooking time to ensure they become tender and develop a light golden brown color on both sides.
  5. Prepare Herbed Ricotta: While sweet potatoes roast, combine ricotta cheese, chopped fresh parsley, and 1 teaspoon honey in a bowl. Mix until smooth and adjust seasoning with a pinch of salt if desired.
  6. Toast Walnuts: Heat a dry skillet over medium heat and toast the chopped walnuts for 2 to 3 minutes, stirring frequently until fragrant and slightly browned. Remove from heat.
  7. Assemble Topping: Allow roasted sweet potato rounds to cool slightly. Spoon a generous amount of the herbed ricotta mixture onto each round.
  8. Add Garnishes: Sprinkle toasted walnuts and dried cranberries evenly over the ricotta-topped sweet potatoes to add crunch and tartness.
  9. Final Touch: Drizzle a little honey over each assembled round for a hint of sweetness, and garnish with extra fresh herbs if available. Serve warm or at room temperature.

Notes

  • For extra flavor, you can add a pinch of cinnamon or smoked paprika to the roasted sweet potatoes.
  • Walnuts can be replaced with pecans or toasted almonds based on preference.
  • Dried cranberries can be substituted with dried cherries or raisins.
  • This dish can be served as a vegetarian appetizer or side dish.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Nutrition

Keywords: sweet potato rounds, herbed ricotta, roasted sweet potatoes, appetizer, vegetarian, walnuts, cranberries, healthy snack

Find it online: https://bakedbylisa.com/roasted-sweet-potato-rounds-with-herbed-ricotta-walnuts-and-cranberries-recipe/