Description
Roasted sweet potato rounds topped with herbed ricotta, walnuts, and cranberries.
Ingredients
Scale
- 2 medium sweet potatoes, sliced into rounds
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1/4 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place sweet potato rounds on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast in the oven for 25-30 minutes or until tender.
- In a bowl, mix ricotta cheese, rosemary, thyme, salt, and pepper until well combined.
- Once sweet potatoes are roasted, remove from the oven and let cool slightly.
- Top each sweet potato round with herbed ricotta, chopped walnuts, and cranberries.
- Serve immediately or at room temperature.
Notes
- Adjust herbs according to taste.
- Can be served as an appetizer or side dish.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Roasted Sweet Potato, Herbed Ricotta, Walnuts, Cranberries