Sweet Potato Rounds with Herbed Ricotta

healthy holiday appetizer
Healthy holiday appetizer
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1 lb Sweet potatoes sliced into ¼-inch rounds
1 tbsp Olive oil
1 pinch Cinnamon ground
For herbed ricotta:
1 cup Ricotta cheese whole milk ricotta cheese
1 tsp Rosemary chopped
1 tsp Basil chopped
1 tsp Honey
1/8 tsp Sea salt or to taste
For serving:
1 cup Walnuts
¾ cup Cranberries dried
Honey to taste

Nutritional information

  • For herbed ricotta:

  • For serving:

Sweet Potato Rounds with Herbed Ricotta


These Sweet Potato Rounds with Herbed Ricotta, Cranberries and Walnuts are a fantastic healthy holiday appetizer. They are a perfect recipe for any vegetarian guests who you are feeding this festive season! They are a great party snack to try this year too.

Start by making the herbed ricotta. Place the sweet potato slices in a large mixing bowl and drizzle with oil. Sprinkle with sea salt and ground cinnamon. Place the rounds on a large baking sheet and roast in the oven until tender and crispy around the edges. Toast walnuts on a baking sheet in the oven. Chop walnuts and place a spoon of herbed ricotta on each sweet potato round. Heat in the oven for 2 minutes, just until ricotta is melty and warm. Top with chopped walnuts and dried cranberries. Drizzle with honey and serve!

To make Sweet Potato Rounds with Herbed Ricotta, you will need the following ingredients:

Ingridiens for Sweet Potato Rounds with Herbed Ricotta

Steps to make Sweet Potato Rounds with Herbed Ricotta


Heat oven

Preheat an oven to 400 °F.


Make herbed ricotta


Mix 1 cup of whole milk ricotta cheese, 1 teaspoon of rosemary, 1 teaspoon of basil, 1 teaspoon of honey and ⅛ teaspoon of sea salt together in a small bowl. Stir well to combine and place in the refrigerator until ready to use.


Season sweet potato rounds


Place the sweet potato rounds in a large mixing bowl. Drizzle with 1 tablespoon of oil. Sprinkle with sea salt and a pinch of ground cinnamon. Using your hands, rub the oil and seasoning into both sides of the sweet potato rounds.




Place the rounds on a large baking sheet and bake in the oven for 20 minutes. Flip each of the rounds and continue baking for 15 more minutes until tender and crispy on the edges.


Toast walnuts

Spread 1 cup of walnuts on a baking sheet. Place the walnuts in the oven to roast 10 minutes before the sweet potato rounds are cooked.


Chop walnuts


Remove the cooked sweet potato rounds and toasted walnuts from the oven. Place the toasted walnuts on a cutting board to chop.


Switch to broil

Switch the oven to a high broil setting.




Spoon herbed ricotta onto each sweet potato round. Place under the broiler for 2 minutes until the ricotta is melty and warm.




Serve garnished with chopped walnuts, dried cranberries and honey.

These Sweet Potato Rounds with Herbed Ricotta are a fantastic vegetarian healthy holiday appetizer. Make these sweet potato rounds soon and don’t forget to come back to leave a comment to let me know what you think!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Fantastic holiday appetizer! Thanks!

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