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Home » Entertaining » Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs

Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 3, 2016
4.82 from 11 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to make these Sweet Potato appetizers with Ricotta, Walnuts, Cranberries and Fresh Herbs which are perfect for holiday entertaining!

3 Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs

At this very moment 3 years ago I was in the hospital, 30 hours deep into labor, hooked up to pitocin, begging for an epidural.

I was 1.5 centimeters dilated.

A whole bunch of profanity and screaming and crying later, my beautiful boy was born. He was worth every single second of feeling like my body was simultaneously being ripped apart and set on fire. And while I would do it again a million times over, next time I will ask for the epidural a little sooner because back labor on pitocin is a bitch and epidurals are…not. (for the record, our birth plan was suppose to be all-natural and at a birth center with a midwife; but plans change. Things could have been so much worse).

Anyway, tomorrow I will have a 3 year old. THREE! This three year old officially poops in the potty, puts on his own shoes and cuts up his own food. Next thing I know he’ll be off to college doing all the unspeakable things college things do (I know because I was one of those kids) and I’ll just be some once a week phone call.

Before I go all-out emotional breakdown on you guys (the ugly crying is coming), let’s change subjects for a quick sec.

Today I have another yummy holiday (or anytime) appetizer or side for you guys. These sweet potato rounds with herbed ricotta and goat cheese are the most amazing example of savory and sweet, fresh and creamy, soft and crunchy you will ever eat; and, it’s in every single bite.

Oh, yes.

They’re super easy to make, super impressive to look at and completely addicting 🙂

overhead image of lots of Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs on white background

close up of Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs

Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs

Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs

4.82 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make these Sweet Potato appetizers with Ricotta, Walnuts, Cranberries and Fresh Herbs which are perfect for holiday entertaining!
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 24 servings
Calories 79 kcal

Ingredients
 
 

  • 2 large sweet potatoes - sliced in 1/4 to 1/2 inch rounds
  • Olive oil
  • Ground cinnamon

For the herbed ricotta:

  • 1 cup whole milk ricotta cheese
  • 3 tablespoon goat cheese
  • 2 teaspoon Italian seasoning
  • 1.5 tablespoon honey
  • salt - to taste

For Topping:

  • 1 cup raw or roasted walnuts - chopped
  • 1 cup dried cranberries
  • Honey
  • Fresh thyme and rosemary - finely chopped
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Instructions
 

  • In a small bowl mix together the ricotta, goat cheese, Italian seasoning, honey and salt until fully incorporated. Cover and refrigerate until ready to use.
  • Preheat oven to 400 degrees F and line a large baking sheet (or two) with parchment paper. In a large mixing bowl toss sliced sweet potato rounds with olive oil until each side is coated lightly with oil. Sprinkle with salt and ground cinnamon. Arrange the sweet potato rounds in a single layer on the prepared baking sheet(s) and bake in the oven for 20 minutes. After 20 minutes, flip the rounds and continue to bake for an additional 10-15 minutes, or until completely cooked through and crispy around the edges.
  • If you decide to roast the walnuts- spread the walnuts of a baking sheet and roast at 400 degrees F for approximately 5-7 minutes.
  • Prepare the sweet potato rounds: on top of each round place a small dollop of herbed ricotta, followed by a few dried cranberries, chopped walnuts, honey and fresh herbs. Best served immediately.

Nutritional Information

Calories: 79kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1605IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Sweet Potato appetizers
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

133 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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