Roasted Sweet Potato Rounds with Herbed Ricotta, Nuts, and Cranberries
Delicious roasted sweet potato rounds topped with herbed ricotta, nuts, and cranberries make for a perfect appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup ricotta cheese
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the sweet potatoes into 1/2-inch rounds and arrange them on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized.
- In a bowl, mix ricotta cheese with chopped thyme, salt, and pepper.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Top each sweet potato round with a dollop of herbed ricotta, chopped walnuts, and dried cranberries.
- Serve warm and enjoy!
Notes
- Feel free to add your favorite herbs to the ricotta for extra flavor.
- These can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 2 rounds
- Calories: 220
- Sugar: 5g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg