Description
Looking for a unique and delightful appetizer to impress your guests? Look no further than Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries. This colorful and elegant dish not only tantalizes your taste buds but also offers a healthy option that’s perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon honey (plus more for drizzling)
- ⅓ cup chopped walnuts
- ¼ cup dried cranberries
Instructions
- Start by setting your oven to preheat at 400°F (200°C). While this heats, line a baking sheet with parchment paper, which will make it easier to remove the sweet potato rounds once they are roasted without sticking.
- Once your oven is warm, take the two medium sweet potatoes and slice them into rounds about ½-inch thick. This thickness ensures they roast efficiently—tender inside while slightly crispy outside.
- Arrange the sweet potato slices on your lined baking sheet. Brush both sides of the slices generously with olive oil to add flavor and crunch when roasted. Then, sprinkle with salt and black pepper for a kick.
- Place the baking sheet in the oven. Roast the sweet potatoes for 20-25 minutes. Remember to flip the slices halfway through to achieve even browning and caramelization. You’ll know they’re done when they are tender and have a lovely golden hue.
- While the sweet potatoes are roasting, prepare your herbed ricotta. In a mixing bowl, combine 1 cup of ricotta cheese with 2 tablespoons of chopped fresh parsley and 1 teaspoon of honey. This adds a touch of sweetness to balance the savory flavors. Taste the mixture, and add a pinch of salt if you desire.
- In a dry skillet over medium heat, toast the walnuts for about 2-3 minutes. This process releases their natural oils, enhancing their flavor and aroma. Keep an eye on them, stirring frequently to avoid burning.
- Once the sweet potatoes have roasted and cooled slightly, it’s time to assemble. Use a spoon to add a generous dollop of the herbed ricotta on top of each sweet potato round. The creamy texture will beautifully contrast the heartiness of the sweet potatoes.
- Top the ricotta-topped sweet potatoes with toasted walnuts and sprinkle with dried cranberries for a delightful chew and tartness. To add a final touch, drizzle some extra honey over the tops for sweetness and visual appeal. Optionally, garnish with extra herbs to enhance the presentation.
Notes
Make sure to allow the sweet potatoes to cool slightly before adding the ricotta topping to prevent it from melting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 190 kcal
- Sodium: 160 mg
- Protein: 5 g