Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries
Delightful roasted sweet potato rounds topped with herbed ricotta, crunchy walnuts, and tart cranberries, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 1 cup fresh ricotta cheese (240g)
- 2 tablespoons fresh rosemary or thyme, finely chopped
- ½ cup walnuts, chopped (60g)
- ½ cup dried cranberries (75g)
- 2 tablespoons extra virgin olive oil (30ml)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice the sweet potatoes into rounds about ½ inch thick.
- Place the rounds in a single layer on the prepared baking sheet.
- Drizzle extra virgin olive oil over the sweet potato rounds. Season generously with salt and pepper. Toss gently to coat.
- Roast in the preheated oven for 25-30 minutes, shuffling halfway through for even cooking.
- While the sweet potatoes are roasting, mix the ricotta with the finely chopped herbs in a bowl.
- Once the sweet potatoes are roasted, top each round with the herbed ricotta, sprinkle with walnuts, and add cranberries before serving warm.
Notes
Store leftover sweet potato rounds in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
