Name: Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large sweet potatoes, sliced into 1/2-inch thick rounds; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup ricotta cheese; 2 tablespoons chopped fresh herbs (parsley, chives, or thyme); 2 tablespoons honey; 1/4 cup toasted walnuts, roughly chopped; 1/4 cup dried or fresh cranberries; Optional: balsamic glaze, for drizzling

Sweet and savory with a touch of creamy tang, these roasted sweet potato rounds are a festive bite-sized delight. With crisp edges and soft centers, each slice becomes a canvas for herbed ricotta, crunchy walnuts, and juicy cranberries. It’s a holiday-worthy appetizer that works beautifully for dinner parties, potlucks, or cozy evenings with a glass of wine.

These vibrant rounds not only taste incredible but also look stunning on a serving platter. The natural sweetness of roasted sweet potato pairs perfectly with the creamy herbed ricotta, while the cranberries add a pop of tartness and the walnuts bring a buttery crunch. It’s a balance of texture and flavor that’s hard to resist.

What Kind of Sweet Potatoes Work Best?

For this recipe, you want firm, bright orange sweet potatoes with smooth skin. Jewel or Garnet sweet potatoes are excellent choices because they roast evenly and hold their shape well. Be sure to choose medium-sized ones that are roughly the same width to ensure consistent rounds when sliced.

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

Sweet Potatoes – The hearty base, offering natural sweetness and a soft, roasted bite.

Olive Oil – Helps caramelize the sweet potato slices and adds rich flavor.

Salt and Pepper – Essential for seasoning the rounds to bring out the sweet potato’s earthiness.

Ricotta Cheese – The creamy, mild base for the herbed topping. Its soft texture makes a perfect contrast to the roasted potatoes.

Fresh Herbs (Parsley, Chives, or Thyme) – Folded into the ricotta for freshness and depth of flavor.

Honey – Just a drizzle over the top to enhance the sweetness and tie all the flavors together.

Toasted Walnuts – For a toasty crunch that complements the creaminess of the ricotta.

Dried or Fresh Cranberries – Tart, sweet, and chewy, these add color and bright notes.

Optional: Balsamic Glaze – Adds a tangy finish if you want a deeper contrast in flavor.

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

Step 1: Prep the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then slice them into 1/2-inch thick rounds. No need to peel them — the skins help the rounds hold their shape.

Step 2: Roast to Perfection

Place the rounds on a parchment-lined baking sheet. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the edges are golden and the centers are tender.

Step 3: Make the Herbed Ricotta

While the rounds roast, mix ricotta cheese in a bowl with chopped fresh herbs (parsley, thyme, and/or chives). Add a pinch of salt and freshly ground black pepper. Stir until smooth and creamy.

Step 4: Assemble the Bites

Once the sweet potato rounds have cooled slightly, top each with a generous spoonful of herbed ricotta. Add a few cranberries and sprinkle chopped toasted walnuts over each one.

Step 5: Finish with Sweetness

Drizzle a touch of honey over the assembled rounds for a glistening finish. Optionally, a light zigzag of balsamic glaze adds bold, tangy contrast.

How to Serve and Store Roasted Sweet Potato Rounds

Serve these delightful rounds warm or at room temperature on a platter. They work well as a holiday appetizer or as part of a dinner spread. For extra flair, garnish with a few whole herbs or microgreens.

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. If needed, you can warm them briefly in a low oven before serving again — just be sure not to overheat or the ricotta may dry out.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can roast the sweet potatoes and prepare the herbed ricotta in advance. Assemble them just before serving for best texture.

What other herbs can I use in the ricotta?

Try basil, dill, or even mint for a fresh twist depending on your flavor preference.

Can I use goat cheese instead of ricotta?

Absolutely. Goat cheese offers a tangier flavor and works beautifully with sweet potatoes and cranberries.

Are there nut-free alternatives?

You can skip the walnuts or replace them with toasted pumpkin seeds or sunflower seeds for a nut-free crunch.

Do I need to peel the sweet potatoes?

No peeling required! The skin adds structure and roasts nicely.

Can I use maple syrup instead of honey?

Yes, maple syrup is a lovely substitute with a deeper caramel note.

Want More Appetizer Ideas?

If you love these roasted sweet potato rounds, you’ll probably enjoy these other favorites:

• Cheesy Thumbprint Appetizers with Hot Pepper Jelly for a spicy and savory bite.
• Cranberry Brie Pull-Apart Bread for warm, melty indulgence.
• Garlic Herb Roasted Potatoes and Veggies as a cozy, versatile side.
• Sun-Dried Tomato Spinach and Ricotta Grilled Cheese for another herbed ricotta moment.
• Refreshing Chili Lime Pineapple Cucumber Sticks to add a cool, tangy contrast.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you drizzle balsamic glaze or skip it? Did you play with different herbs?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.