Roasted Sweet Potato Rounds

Delicious roasted sweet potato rounds topped with herbed ricotta, walnuts, and cranberries, making for a wholesome and colorful dish that's perfect as an appetizer or side.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

2 medium sweet potatoes Cut into ½ inch thick rounds.
1 cup fresh ricotta cheese Mix with herbs for topping.
2 tablespoons fresh rosemary or thyme, finely chopped Use whichever herb you prefer.
½ cup walnuts, chopped Add crunch to the dish.
½ cup dried cranberries For a pop of sweetness.
2 tablespoons extra virgin olive oil Used for roasting the sweet potatoes.
Salt and pepper to taste

Method

Preparation

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Slice sweet potatoes into rounds about ½ inch thick and arrange on the baking sheet in a single layer.
Drizzle olive oil over the sweet potato rounds, season with salt and pepper, and toss gently to coat.

Roasting

Roast in the preheated oven for 25-30 minutes until golden brown and soft when pierced.

Topping

While the sweet potatoes roast, mix ricotta cheese with chopped herbs in a bowl until well combined.
Once roasted, remove from the oven and top each round with herbed ricotta, chopped walnuts, and dried cranberries before serving warm.

Notes

These roasted sweet potato rounds are best enjoyed fresh. Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the oven for best results. Can also be frozen for up to a month.