Description
A comforting and elegant dish featuring roasted sweet potato rounds topped with creamy herbed ricotta, crunchy walnuts, and tart cranberries.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup ricotta cheese
- 1/4 cup chopped fresh herbs (basil, thyme, rosemary)
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes, then cut them into half-inch thick rounds.
- Toss the sweet potato rounds with olive oil, salt, and pepper until well-coated.
- Arrange the rounds in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 20-25 minutes, flipping halfway through.
- While the sweet potatoes roast, combine ricotta, chopped herbs, a pinch of salt, and pepper in a bowl.
- Once the sweet potatoes are golden brown, remove them from the oven and let them sit for a few minutes.
- Place a generous dollop of herbed ricotta on each round and sprinkle with walnuts and cranberries.
- Serve warm and enjoy!
Notes
For a lighter texture, cottage cheese can be used instead of ricotta. Be sure to avoid overcrowding your baking sheet for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 round
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: sweet potatoes, roasted vegetables, herbed ricotta, holiday side dish, vegetarian recipes