Savory Roasted Sweet Potato Rounds with Creamy Ricotta Delight

These Roasted Sweet Potato Rounds are a delightful autumn appetizer, marrying earthy sweetness with creamy ricotta, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 rounds

Course: Appetizers

Cuisine: Vegetarian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potato Rounds

4 medium Sweet Potatoes Substitutes: Yukon gold or butternut squash
2 tablespoons Olive Oil

For the Herbed Ricotta

1 cup Ricotta Cheese Substitutes: Goat cheese or whipped feta
2 tablespoons Fresh Thyme Substitutes: Rosemary or chives
1 teaspoon Salt
1 teaspoon Pepper

For the Toppings

1/2 cup Dried Cranberries Substitutes: Raisins or chopped dates
1/2 cup Chopped Walnuts Substitutes: Pecans or pumpkin seeds

Equipment

Oven
baking sheet
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice sweet potatoes into 1/2-inch thick rounds and arrange them in a single layer on the baking sheet.
Drizzle olive oil over the sweet potato rounds and sprinkle with salt and pepper.
Roast the sweet potato rounds for 20-25 minutes, flipping halfway through.
Mix the ricotta cheese with fresh thyme, salt, and pepper until smooth and creamy.
Once cooled, dollop herbed ricotta on each round and top with walnuts and cranberries.
Serve warm or at room temperature on a platter.

Nutrition

Serving: 1roundCalories: 150kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 150mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze individually for longer storage, up to 2 months.

Tried this recipe?

Let us know how it was!