This recipe started as a quick idea for a holiday appetizer and has since become a regular at our small gatherings and weekend brunches. I first combined roasted sweet potato slices with dollops of fresh ricotta the winter I ran out of crackers and wanted something warm and substantial to serve guests. The contrast of sweet, soft potato and cool, tangy ricotta, brightened by rosemary and finished with walnuts and cranberries, made everyone ask for the recipe.

What makes this dish special is the balance of textures and flavors — caramelized edges on the sweet potatoes, airy ricotta scattered with herb flecks, toasted walnuts for crunch, and chewy dried cranberries for bursts of tartness. It’s easy to scale up for a crowd, works as an elegant finger food or a light vegetarian main, and it’s forgiving: you can change the herbs, nuts, or fruit depending on what’s in your pantry. The result is comforting, colorful, and reliably crowd-pleasing.

Ingredients

• Sweet potatoes: Choose 2 medium sweet potatoes (about 1.1 lb total). Look for firm, smooth-skinned roots without soft spots — they caramelize evenly and hold their shape when roasted.
• Fresh ricotta: 1 cup fresh ricotta provides a light, milky base that contrasts the potato’s sweetness; choose whole-milk ricotta for creaminess or part-skim for a lighter finish.
• Fresh herbs: 2 tablespoons chopped rosemary or thyme adds aromatic, piney notes; pick rosemary for firmer flavor or thyme for a subtler profile.
• Walnuts: 1/2 cup chopped walnuts lend crunch and a roasted bitterness; toast them lightly to intensify flavor and prevent sogginess on the warm rounds.
• Dried cranberries: 1/2 cup gives bright acidity and chew — unsweetened or lightly sweetened varieties work well, and you can substitute raisins if needed.
• Olive oil, salt and pepper: 2 tablespoons extra virgin olive oil to coat the rounds, plus salt and freshly ground black pepper to season; use a good-quality oil for better flavor.

Instructions

Preheat and prepare: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange a rack in the center of the oven so the rounds roast evenly. Slice the sweet potatoes: Wash and dry the sweet potatoes. Slice into rounds about 1/2 inch thick; try to keep slices uniform so they roast at the same rate. If one potato is much larger, trim to even thickness. A sharp chef’s knife or a mandoline (set to 1/2 inch) makes this step quicker and safer. Oil and season: Arrange slices in a single layer on the prepared sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss gently with your hands or a spatula to coat each round evenly; avoid piling slices so they can develop a golden crust rather than steam. Roast: Roast for 25–30 minutes, flipping once halfway through. Look for golden-brown edges and a fork sliding through the center without resistance. Thicker slices may take longer; if any slices are much thinner, remove them early to prevent burning. Make the herbed ricotta: While the sweet potatoes roast, combine 1 cup ricotta with 2 tablespoons finely chopped rosemary or thyme, a pinch of salt, and a few grinds of black pepper. Stir until smooth and taste-adjust. If it feels too thick, whisk in 1 teaspoon warm water or a drizzle of olive oil to reach spoonable consistency. Assemble and serve: When rounds are tender and golden, remove from oven. Spoon a tablespoon of herbed ricotta onto each warm round, sprinkle with chopped walnuts and scatter dried cranberries on top. Serve warm so the ricotta keeps a slight chill against the hot potato for contrast.

Storage Tips

Store leftover roasted rounds in an airtight container in the refrigerator for up to 3 days. Keep the herbed ricotta in a separate container to preserve texture — if left together, the ricotta will absorb moisture and the walnuts will soften. To reheat, place rounds on a baking sheet and warm in a 350°F oven for 8–10 minutes until heated through; then top with cold ricotta and fresh cranberries so textures remain distinct. For longer storage, freeze only the plain roasted rounds in a single layer on a tray, then transfer to a freezer bag for up to 3 months and reheat from frozen at 375°F for 12–15 minutes.

Ingredient Substitutions

If you need to adapt, swap ricotta for mascarpone or a thick Greek yogurt for a tangy but lighter topping — thin Greek yogurt slightly with a tablespoon of olive oil to mimic ricotta’s richness. Replace walnuts with pecans or toasted pumpkin seeds for a nut-free option; if nut allergy is a concern, toasted sunflower seeds add crunch without risk. For a vegan version, use a plant-based ricotta or blended tofu seasoned with lemon and nutritional yeast. Dried cherries or chopped fresh pomegranate seeds work in place of cranberries if you want a fresher tartness.

Serving Suggestions

Present these rounds on a large wooden board for parties or arrange them on individual plates for brunch. Garnish with an extra sprig of rosemary, a drizzle of aged balsamic or honey for a sweet finish, and flaky sea salt to make the flavors pop. Pair with peppery arugula, a crisp white wine like Sauvignon Blanc, or a warm winter salad. For a more substantial meal, serve alongside roasted chicken or a grain salad; they also complement cheese boards for holiday gatherings.

Cultural Background

Root vegetables roasted with creamy dairy and nuts is a practice common in many temperate cuisines where seasonal produce needed to be stretched and made festive. The idea of topping warm roasted vegetables with fresh cheese draws from Mediterranean antipasti traditions and modern American small-plate trends. Using sweet potato gives this a seasonal North American feel, often appearing at autumn and winter tables, while the combination of nuts and dried fruit nods to classic holiday charcuterie flavors.

Seasonal Adaptations

Autumn and winter call for rosemary and cranberries as written, but in spring swap cranberries for thinly sliced radishes and replace walnuts with toasted almonds for a lighter crunch. In summer, try basil in the ricotta and top with halved cherry tomatoes and a lemon zest finish. For holiday occasions, add a sprinkle of toasted pumpkin seeds and a drizzle of maple syrup over the assembled rounds for extra warmth and depth.

Meal Prep Tips

To streamline entertaining, roast rounds 1–2 days ahead and store cooled in the fridge on a single layer in a shallow container. Make the herbed ricotta the day before; the flavors meld and can taste even better after resting. Toast walnuts a day ahead in a sealed bag to retain crunch. On the day of serving, reheat the rounds and assemble right before guests arrive so the contrast of warm and cool components remains sharp. For travel-friendly parties, assemble on a platter at the venue so nothing softens during transport.

These roasted sweet potato rounds are reliable, adaptable, and full of seasonal character. Whether you make them for casual brunch or a holiday spread, they balance comfort and elegance in every bite — I hope they become a favorite in your kitchen, too.