Sweet Potato Rounds with Herbed Ricotta, Walnuts, & Cranberries
Okay, I have to admit—this recipe might just be the perfect little bite of fall on a plate. Crispy-edged sweet potato rounds topped with creamy herbed ricotta, crunchy toasted walnuts, and sweet-tart cranberries? Yes, please! I first threw this together when I wanted a snack that felt fancy but was so easy it didn’t require much brainpower (because, who am I kidding, sometimes I just want comfort food with zero fuss). The beautiful thing is, this dish looks stunning, smells incredible, and has so many delightful textures going on. Plus, it’s totally customizable, making it ideal whether you’re entertaining or just spooning it up solo on the couch.
Quick Facts
- Yield: Serves 4 as an appetizer
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 2 large sweet potatoes, sliced into ½-inch rounds
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- ½ cup walnuts, roughly chopped
- ½ cup dried cranberries
- 1 tbsp honey (optional, for drizzling)
How I Make It
Step 1:
Start by preheating your oven to 400°F. Toss the sweet potato rounds with olive oil, salt, and pepper—making sure each piece is fully coated so they get irresistibly crisp edges. Lay them out on a baking sheet in a single layer for even roasting.
Step 2:
Roast the rounds for about 20–25 minutes, turning halfway through until they are tender inside and slightly caramelized around the edges. Keep an eye on them—the edges should be golden but not burnt.
Step 3:
While the potatoes roast, mix the ricotta with chopped parsley and thyme, plus a pinch of salt and pepper. This herbed ricotta adds a fresh, creamy contrast to the sweet potatoes.
Step 4:
Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, shaking the pan occasionally until they’re fragrant and lightly browned. This intensifies their flavor and adds a satisfying crunch.
Step 5:
Once the sweet potato rounds are out of the oven, let them cool briefly. Then spoon a dollop of the herbed ricotta onto each round.
Step 6:
Top with toasted walnuts and sprinkle dried cranberries over everything. If you like a touch of sweetness, drizzle a little honey on top. Serve warm or at room temperature and watch these disappear fast!
Variations & Tips
- Swap out walnuts for pecans or pistachios for a different crunch.
- Use fresh cranberries sautéed briefly with a bit of sugar if you prefer a juicier topping.
- Add a sprinkle of red pepper flakes to the ricotta for a subtle kick.
- For a dairy-free option, use a plant-based ricotta or mashed avocado.
- If your sweet potatoes are large and thick, cut the rounds thinner to ensure crispness.
How I Like to Serve It
This dish is a star on holiday appetizer tables or a lovely snack during cozy evenings by the fire. It pairs beautifully with a crisp white wine or sparkling cider. I also love serving it at brunch alongside a simple green salad to brighten up the meal.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days—reheat gently to avoid drying out.
- You can roast the sweet potato rounds a day ahead, then add the toppings just before serving for quick prep.
Closing: Honestly, these sweet potato rounds always feel like a little celebration on a plate—they’re simple, flavorful, and impossible not to love.
