A Delicious Twist on a Holiday Favorite
Sweet potato rounds with herbed ricotta, walnuts, and cranberries bring a delightful mix of texture, flavor, and color to any table. Whether you’re looking for a new holiday appetizer or a finger food that stands out, this recipe is equal parts festive and flavorful. The best part? You don’t need to be a professional chef to create something this impressive.
These sweet potato rounds are one of my favorite go-to recipes during fall and winter gatherings. If you’re new here, follow along on Pinterest for more stunning, seasonal recipes that are easy to make and even easier to love!
The Story & Intro
A Cozy Memory of Sweet and Savory
I remember the first time I made these sweet potato rounds with herbed ricotta. It was a crisp November afternoon, and we were hosting a small Friendsgiving. I wanted something elegant but easy — something bite-sized and beautiful. I had sweet potatoes in the pantry, ricotta in the fridge, and a little leftover cranberry sauce. That’s when the magic started.
Since then, it’s become a holiday tradition, alongside a few of our other seasonal must-haves like Stuffed Sweet Potatoes with Burrata and Sage Pesto, which inspired my use of walnuts in this recipe.
Sweet potatoes are wonderfully versatile. They roast into golden perfection, carry flavor like a dream, and offer a naturally sweet backdrop to both savory and tangy toppings.
Every bite of these rounds captures the essence of the season — warm, nutty, herbaceous, and slightly sweet. They’re delightful warm out of the oven, but still hold their charm at room temperature — a huge win for entertaining.
What Makes This Recipe So Special?
This dish is all about contrast — creamy herbed ricotta paired with crisp-edged sweet potato rounds. Add to that the crunch of roasted walnuts and the sweet chew of cranberries, and you’ve got a holiday miracle on a tray.
Even better? It’s naturally gluten-free, and highly adaptable. You can make the ricotta dairy-free, use maple syrup instead of honey, or even go nut-free if needed.
This recipe is also a beautiful bridge between appetizers and side dishes. It plays well with dishes like Roasted Carrots with Whipped Ricotta and Hot Honey or even as a creative brunch option.
Ingredients & Preparation
Here’s What You’ll Need:
Let’s break down the components of these stunning bites. Each ingredient brings something special to the table:
| Ingredient | Amount | Notes |
|---|---|---|
| Large sweet potato | 1 | Sliced into ¼-inch rounds |
| Avocado oil | 1 Tbsp | For roasting |
| Ground cinnamon | Pinch | Optional, adds warmth |
| Whole milk ricotta | 1 cup | For the herbed topping |
| Italian seasoning | 1 ½ tsp | Mixed into ricotta |
| Honey | 1 Tbsp + 1 tsp | In ricotta and for drizzle |
| Sea salt | ¼ tsp | Plus more for seasoning |
| Walnuts | 1 cup | Roasted and chopped |
| Dried cranberries | ¾ cup | For topping |
Tools & Easy Swaps
You’ll need a sharp knife or mandolin for even slicing, a mixing bowl, and two baking sheets. A silicone baking mat helps prevent sticking and ensures even browning.
Substitutions:
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Use maple syrup instead of honey for a vegan-friendly version.
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Swap walnuts with pecans if desired.
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For dairy-free, try almond-based ricotta or whipped tofu.
A very similar texture combo appears in our Spinach Feta Quiche with Sweet Potato Crust — worth trying if you love savory-sweet pairings.
Cooking Instructions & Tips
Step-by-Step Method
Here’s how to bring these lovely little rounds to life:
1. Make the Herbed Ricotta
In a small bowl, combine ricotta, Italian seasoning, honey, and sea salt. Mix until smooth and refrigerate.
2. Roast the Sweet Potato Rounds
Preheat oven to 400°F. Toss slices with avocado oil, salt, and cinnamon. Spread on baking sheet and roast 20 minutes. Flip, roast 17–20 minutes more.
3. Roast the Walnuts
Spread walnuts on a separate sheet. Add to oven during the last 8–10 minutes of potato roasting. Cool, then chop.
4. Assemble & Broil
Turn oven to high broil. Add dollop of herbed ricotta on each round. Broil 2 minutes on the second rack from the top.
5. Garnish & Serve
Top with chopped walnuts and cranberries. Finish with a light drizzle of honey.
Pro Tips for Perfect Results
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Cut evenly: Uniform thickness ensures they roast consistently.
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Don’t crowd the pan: Use two sheets if necessary so the rounds crisp, not steam.
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Use room temperature ricotta before dolloping — it spreads better and melts evenly.
This method also works beautifully for recipes like Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Cranberry Glaze, where layering flavor is key.
Serving, Storing & Pairing
What to Serve with These Appetizers
These pair wonderfully with crisp salads and festive platters. Think seasonal flavors, tangy cheeses, and hearty textures.
Try them alongside:
They also play nicely with sparkling drinks or warm apple cider for fall parties.
Storing & Reheating
To store:
Place cooled rounds in an airtight container. Keep garnishes separate and add after reheating.
To reheat:
Warm in a 350°F oven for 8–10 minutes. Add fresh toppings and honey after heating.
Avoid microwaving — it softens the crisp texture. Instead, try a toaster oven or broiler for better results.
FAQs
Can I make these in advance?
Yes! Roast the potatoes and prep the ricotta a day ahead. Assemble and broil right before serving.
What other cheeses work besides ricotta?
Goat cheese or whipped feta are delicious swaps.
Can I freeze sweet potato rounds?
You can freeze just the roasted rounds, but wait to add toppings until after reheating.
How do I make it vegan?
Use vegan ricotta and maple syrup in place of honey. Skip or swap the nuts if needed.
Are these keto-friendly?
Not quite, but you can try using roasted zucchini or eggplant slices instead.
Conclusion
There’s something magical about how these sweet potato rounds with herbed ricotta, walnuts, and cranberries bring people together. They feel festive, but don’t require hours in the kitchen. They’re eye-catching, flavorful, and flexible enough for any event.
If you love this recipe, you’ll definitely enjoy these two related ideas:
If you try this recipe, I’d love to hear how it turned out! Leave a rating and comment below, or share your creation on Pinterest. Let’s spread some sweet potato joy!
Print
Sweet Potato Rounds with Herbed Ricotta, Walnuts and Cranberries
- Total Time: 50
- Yield: 24 servings
Description
Sweet Potato Rounds with Herbed Ricotta are a festive appetizer topped with creamy ricotta, roasted walnuts, tangy cranberries, and honey drizzle — perfect for holidays and gatherings.
Ingredients
• 1 large sweet potato, sliced into ¼-inch rounds
• 1 Tbsp avocado oil
• 1 pinch ground cinnamon
• 1 cup whole milk ricotta cheese
• 1 ½ tsp Italian seasoning
• 1 Tbsp + 1 tsp honey
• ¼ tsp sea salt
• 1 cup raw walnuts, roasted and chopped
• ¾ cup dried cranberries
Instructions
1. Mix ricotta, Italian seasoning, honey, and sea salt in a bowl. Refrigerate until ready to use.
2. Preheat oven to 400°F. Slice sweet potatoes and toss with oil, cinnamon, and a pinch of salt.
3. Arrange on baking sheet. Roast 20 minutes, flip, then roast another 17–20 minutes until tender and crisp on the edges.
4. Spread walnuts on a separate sheet and roast for 8–10 minutes. Chop once cooled.
5. Set oven to high broil. Top each round with a dollop of herbed ricotta and broil for 2 minutes.
6. Garnish with chopped walnuts, cranberries, and drizzle of honey. Serve warm or at room temperature.
Notes
– You can prep ricotta and roast sweet potatoes a day ahead.
– For a vegan version, use plant-based ricotta and maple syrup.
– Pecans or pistachios can replace walnuts for variety.
– Keep toppings off when storing; reheat sweet potato rounds alone for better texture.
– Ideal for parties — serve on a festive tray with cocktail picks.
- Prep Time: 10
- Cook Time: 40
- Method: Roasting
- Cuisine: American