Description
These roasted sweet potato rounds are the perfect mix of sweet and savory, topped with creamy herbed ricotta, crunchy walnuts, and bright cranberries. A simple yet elegant appetizer ideal for holidays and gatherings.
Ingredients
Scale
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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice sweet potatoes into 1/2-inch rounds. Brush both sides with olive oil and season with salt and pepper.
- Arrange on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- In a bowl, mix ricotta with chopped herbs, salt, and pepper to taste.
- Once rounds are slightly cooled, top each with a spoonful of herbed ricotta.
- Sprinkle with cranberries and walnuts.
- Drizzle with honey and, if using, balsamic glaze.
- Serve warm or at room temperature.