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Sweet Potato Rounds with Ricotta, Walnuts, Cranberries and Fresh Herbs
4.70 from 10 votes

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

Learn how to make these Sweet Potato appetizers with Ricotta, Walnuts, Cranberries and Fresh Herbs which are perfect for holiday entertaining!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 24 servings
Calories: 79kcal


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


  • 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.


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
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