Description
A warm and inviting dish featuring roasted sweet potatoes topped with creamy herbed ricotta, crunchy walnuts, and tart cranberries.
Ingredients
Scale
- 2 medium-sized sweet potatoes
- 1 cup ricotta cheese
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and slice the sweet potatoes into evenly sized rounds, about ½ inch thick.
- Toss the sweet potato rounds with olive oil, salt, and pepper in a large bowl until well coated.
- Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden and tender, flipping halfway through cooking.
- While the sweet potatoes are roasting, prepare the herbed ricotta by mixing the ricotta cheese with chopped herbs, salt, and pepper.
- Once roasted, allow sweet potatoes to cool slightly, dollop herbed ricotta on each round, and sprinkle with chopped walnuts and cranberries.
- Drizzle with olive oil or balsamic glaze before serving.
- Gather your loved ones and enjoy!
Notes
Ensure even slicing of sweet potatoes for uniform cooking. Experiment with spices like smoked paprika or cinnamon for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Roasted Sweet Potatoes, Herbed Ricotta, Vegetarian Dish, Comfort Food, Family Recipe