Irresistible Roasted Sweet Potato Rounds with Creamy Toppings

These Irresistible Roasted Sweet Potato Rounds offer a perfect balance of sweetness, creaminess, and crunch, making them an elegant appetizer.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 rounds

Course: Appetizers

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potato Rounds

2 medium Sweet Potatoes The star of the dish
2 tablespoons Olive Oil Enhances flavor and aids crispiness
to taste Salt
to taste Pepper

For the Herbed Ricotta

1 cup Ricotta Cheese Creamy base
1 tablespoon Fresh Herbs e.g., basil, chives, parsley

For the Toppings

1/2 cup Walnuts Provides crunchy texture
1/3 cup Dried Cranberries Adds tartness

Equipment

Oven
baking sheet
parchment paper
mixing bowl

Method

Preparation Steps

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and dry the sweet potatoes thoroughly before slicing them into ½ inch rounds.
Drizzle the sweet potato rounds with olive oil, then sprinkle with salt and pepper to taste.
Place the baking sheet in your preheated oven and roast the sweet potato rounds for 25-30 minutes.
Meanwhile, combine ricotta cheese with finely chopped fresh herbs in a bowl and mix until well integrated.
Once sweet potato rounds are roasted, remove from oven and let cool slightly before topping with herbed ricotta, walnuts, and cranberries.

Nutrition

Serving: 1roundCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 100mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 9500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, place in a single layer until solid, then transfer to a freezer-safe bag.

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