Description
Looking for a festive and easy appetizer that wows with every bite? These Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries deliver vibrant flavors and stunning presentation, ideal for your holiday table or fall gatherings. This easy recipe works beautifully as a finger food or plated starter.
Combining creamy herbed ricotta with warm, tender roasted sweet potatoes, this dish hits all the notes: sweet, savory, crunchy, and fresh. Topped with toasted walnuts and juicy cranberries, it turns simple ingredients into a memorable experience. Perfect for holiday appetizers, fall entertaining, or a colorful addition to your snack and side dish rotation.
Great for those looking for healthy snack options or quick appetizer ideas, this recipe is both wholesome and beautiful on the plate.
Ingredients
2 large sweet potatoes, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
Salt and black pepper, to taste
1 cup ricotta cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped parsley
Zest of 1 lemon
1/2 cup toasted walnut halves, roughly chopped
1/3 cup dried cranberries (or fresh if in season)
Optional: honey or maple syrup drizzle
Optional garnish: parsley or microgreens
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare sweet potato rounds: Place slices on the sheet, brush both sides with olive oil, and season with salt and pepper.
- Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- Mix the herbed ricotta: Combine ricotta, chives, parsley, lemon zest, salt, and pepper. Set aside.
- Toast walnuts (if needed): In a dry skillet over medium heat for 3-5 minutes, stirring until fragrant.
- Assemble: Top each sweet potato slice with a spoonful of herbed ricotta, then sprinkle with walnuts and cranberries.
- Optional drizzle and garnish with honey or maple syrup, plus extra herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer