Roasted Sweet Potato Rounds with Herbed Ricotta and Walnuts

Sweet potato rounds topped with creamy herbed ricotta, crunchy walnuts, and sweet cranberries create a flavor sensation that’s simply irresistible. Roasted sweet potato rounds with herbed ricotta, walnuts, and cranberries are not just a dish; they’re a delightful experience that brings warmth and joy to any occasion. Imagine gathering around the table, the sweet aroma wafting through the air, as you take the first bite of this beautiful treat.

These delectable bites evoke memories of cozy gatherings, where laughter and love blend seamlessly with tantalizing flavors. They’re perfect for everything from holiday feasts to casual weeknight dinners, ensuring that every moment feels special. Can you already taste that unique combination of flavors dancing on your palate? Let’s dive into what makes these roasted sweet potato rounds truly unforgettable!

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

Here’s what you’ll need to make this delicious Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries:

1 large sweet potato – Choose one that feels firm and heavy for its size, as it indicates freshness and quality.

1 Tbsp avocado oil – This oil adds a rich flavor while being healthy. You can substitute with olive oil if needed.

1 pinch ground cinnamon – This warm spice elevates the sweet potato’s natural sweetness and adds depth to the flavor.

1 cup whole milk ricotta cheese – Opt for fresh ricotta for a creamy and rich topping that pairs beautifully with the sweet potato.

1 ½ tsp Italian seasoning – A mix of herbs like oregano and basil will infuse wonderful savory notes into the ricotta.

1 Tbsp + 1 tsp honey – Honey contributes sweetness and a lovely glaze to the finished dish.

¼ tsp sea salt to taste – Don’t be shy; seasoning enhances all the flavors in this dish.

1 cup raw walnuts – Roasting these nuts enhances their flavor and adds delightful crunch.

¾ cup dried cranberries – These add a pop of sweetness and color that contrasts beautifully with the savory flavors.

honey – Extra for drizzling on top before serving, enhancing both flavor and presentation.

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

Follow these simple steps to prepare this delicious Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries:

Step 1: Prepare the Herbed Ricotta
In a small bowl, combine the ricotta cheese, Italian seasoning, a tablespoon of honey, and the pinch of sea salt. Stir well until smooth and creamy. This herbed ricotta is what dreams are made of—fluffy, delicious, and ready to elevate your sweet potato rounds!

Step 2: Preheat and Slice the Sweet Potatoes
Preheat your oven to 400°F (200°C). While it warms up, grab a sharp knife and slice the sweet potato into rounds about ¼-inch thick. The uniformity in size ensures that they cook evenly. Think of them as little edible discs of joy!

Step 3: Season the Sweet Potato Rounds
In a large mixing bowl, toss the sweet potato slices with avocado oil, sea salt, and a sprinkle of ground cinnamon. Get in there with your hands for a thorough coating; this is where the flavor magic happens.

Step 4: Bake to Perfection
Arrange the seasoned sweet potato rounds on a large baking sheet. Pop them into the oven and bake for 20 minutes. After that, flip the rounds and continue baking for another 17 to 20 minutes until they’re golden and crispy on the edges. Kitchen timer ready? Set it and go lean against your counter while daydreaming about the delicious outcome!

Step 5: Roast the Walnuts
While the sweet potatoes bake, place the walnuts on a separate baking sheet. About 8 to 10 minutes before the sweet potatoes are done, slide the walnuts into the oven for roasting. Your kitchen will fill with divine aromas during this time—trust me!

Step 6: Assemble the Dish
Once the sweet potato rounds are baked and crispy, and the walnuts are toasted, remove them from the oven. Chop the walnuts roughly and dollop the herbed ricotta mixture on each sweet potato round. Switch your oven to high broil and place the rounds back in for just 2 minutes. You want the ricotta to warm through and get perfectly melty.

Step 7: Final Touches
Garnish the sweet potato rounds with the chopped walnuts and sprinkle the dried cranberries on top. Finally, drizzle each one with a touch of honey for that extra sweetness. Arrange them on a plate, take a step back, and admire your work. It’s a masterpiece!

Serve these gorgeous roasted sweet potato rounds with herbed ricotta, walnuts, and cranberries warm and watch your guests react with delight. Whether it’s a special occasion or a cozy movie night, these bites will undoubtedly steal the show. Enjoy!

Perfecting Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries Cooking Process

Begin by preparing the herbed ricotta first, allowing the flavors to meld while you roast the sweet potato rounds. Slice the sweet potatoes, season, and bake. Roast walnuts towards the end for a crunchy topping and broil briefly once assembled.

Add Your Touch to Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Feel free to swap out the walnuts for pecans or even sunflower seeds for a nut-free version. Experiment with different herbs in the ricotta, like dill or chives, and add spice with some chili flakes if you dare!

Storing & Reheating Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven to regain their crispiness, or enjoy them cold as a tasty salad topping.

There was this one dinner party where I decided to serve these Roasted Sweet Potato Rounds. They were such a hit that my friends kept asking for the recipe, which made me feel like a culinary rockstar!

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

What is Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?

Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries is an elegant yet simple dish that combines the natural sweetness of roasted sweet potatoes with a creamy herbed ricotta topping. Topped with crunchy walnuts and tart cranberries, this dish offers a delightful harmony of flavors and textures, making for a perfect appetizer or side dish for any occasion.

How do I prepare Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?

To prepare Roasted Sweet Potato Rounds, start by slicing the sweet potatoes into ¼-inch rounds and seasoning them with avocado oil, sea salt, and a pinch of cinnamon. Bake until golden and crispy. While baking, mix ricotta with herbs and honey for a flavorful topping. After roasting, add chopped walnuts and cranberries for added crunch and sweetness, and finish with a drizzle of honey.

Can I make Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries in advance?

Yes, you can prepare many elements of Roasted Sweet Potato Rounds ahead of time. The herbed ricotta can be made and stored in the refrigerator for a couple of days. You can also roast the sweet potato rounds in advance and reheat them in the oven. Just add the ricotta, walnuts, and cranberries right before serving to ensure everything retains its freshness and texture.

What are some variations for Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries?

You can definitely get creative with Roasted Sweet Potato Rounds. Swap walnuts for pecans or your choice of seeds for a nut-free option. Experiment with different herbs like dill or basil in the ricotta. If you desire a kick, add some chili flakes. You can also top them with feta cheese or even a balsamic glaze for a unique twist on this classic recipe.

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

In summary, Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries offer a delicious and visually appealing addition to any meal. With their balance of sweet, savory, and crunchy elements, they can impress guests or family alike. By preparing some components in advance, you can simplify your cooking process while maintaining that gourmet flair. Enjoy making this delightful dish and savor every bite!

Roasted Sweet Potato Rounds with Herbed Ricotta and Walnuts

This Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries dish combines sweet and savory flavors for an impressive appetizer.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 24 rounds

Course: Appetizers

Cuisine: American

Calories: 59

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Sweet Potato Rounds

• 1 large sweet potato sliced into ¼-inch rounds
• 1 Tbsp avocado oil
• 1 pinch ground cinnamon
• ¼ tsp sea salt to taste

Herbed Ricotta Topping

• 1 cup whole milk ricotta cheese
• 1.5 tsp Italian seasoning
• 1 Tbsp honey
• 1 tsp honey for drizzling

Toppings

• 1 cup raw walnuts roasted and chopped
• ¾ cup dried cranberries

Equipment

• oven
• Baking sheet
• mixing bowl
• knife

Method

 

Preparation

1. Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
2. Preheat the oven to 400 degrees F. Use a sharp knife to slice the sweet potatoes into 1/4-inch thick rounds.

Cooking Sweet Potatoes

1. Add the sweet potato slices to a large mixing bowl and drizzle with avocado oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet. Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until cooked through and crispy on the edges.

Roasting Walnuts

1. Spread walnuts on a baking sheet. 8 to 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.

Final Assembly

1. Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
2. Place oven on high broil setting and move the oven rack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
3. Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!

Nutrition

Serving: 1roundCalories: 59kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 40mgIron: 0.5mg

Notes

Feel free to swap walnuts for pecans or sunflower seeds for a nut-free version. Experiment with different herbs in the ricotta, like dill or chives, and add spice with some chili flakes if you dare!

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