If you’re looking for a dish that’s not only delicious but also incredibly simple to make, Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle is the perfect choice. This recipe beautifully combines the earthy sweetness of roasted sweet potatoes with creamy ricotta, tangy cranberry sauce, and crunchy nuts. It’s perfect for busy days, festive gatherings, or whenever you’re in the mood for an elevated side dish that packs a flavor punch.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 5g
Carbohydrates: 28g
Fat: 10g
Fiber: 4g
Sugar: 6g
Sodium: 150mg
Why Make Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle is a fantastic choice for health-conscious diners. Sweet potatoes are rich in vitamins and minerals, especially beta-carotene, while ricotta adds a creamy texture without being overly heavy. The crunch of toasted nuts provides healthy fats and a satisfying bite. Plus, this dish is versatile; you can adjust the ingredients to suit your taste. Whether served warm as an appetizer or alongside a main course, it seamlessly complements any meal.
How to Make Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle Step by Step
Ingredients
2 large sweet potatoes, sliced into 1⁄2-inch rounds
2 tbsp olive oil
2 tbsp pure maple syrup
Salt & pepper, to taste
1/2 cup ricotta cheese
1/4 cup cranberry sauce or cranberry compote
1 tbsp balsamic glaze
2 tbsp chopped toasted pecans or walnuts
Fresh thyme leaves, for garnish
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, maple syrup, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden and caramelized around the edges.
- Once roasted, let cool slightly. Spread a spoonful of ricotta over each round, drizzle with cranberry sauce and balsamic glaze, and sprinkle with chopped nuts.
- Garnish with fresh thyme and serve warm as a festive appetizer or side dish bursting with sweet, tangy, and creamy flavors.
How to Serve Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
For an impressive presentation, plate Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle alongside a fresh arugula salad dressed with lemon vinaigrette. This will create a beautiful contrast of flavors. Alternatively, pair it with roasted chicken or grilled salmon for a wholesome meal. It also makes an excellent addition to a holiday table, complementing savory dishes beautifully.
How to Store Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
To keep any leftovers fresh, store them in an airtight container in the fridge for up to three days. Reheating in the oven will help maintain the crispy edges of the sweet potatoes. If you want to freeze them, be mindful that the texture may change upon thawing. In that case, it’s best to freeze the sweet potatoes before adding the toppings and sauces. Simply reheat and assemble when ready to serve!
Expert Tips for Cooking Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
- Ensure the sweet potato rounds are sliced evenly for consistent cooking.
- Don’t skip the flipping step; it helps achieve even caramelization.
- Use high-quality maple syrup for the best flavor.
- Try adding a sprinkle of cinnamon or nutmeg for a warm spice note.
- For a vegan variation, substitute the ricotta with a plant-based cheese alternative.
Delicious Variations of Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
For a spicy twist, add a sprinkle of cayenne pepper to the sweet potato rounds before roasting. If you prefer a herbed flavor, mix fresh rosemary or sage into the ricotta. For a citrusy note, top the dish with a bit of freshly grated orange zest just before serving. Each variation allows Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle to shine in a new light.
Conclusion
This Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle is a deliciously unique dish that anyone can prepare. Its delightful blend of flavors and textures makes it a perfect addition to any holiday or casual dining experience. Give it a try and enjoy every mouthful!
Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
Ingredients
For the Sweet Potatoes
- 2 large large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 2 tbsp pure maple syrup Use high-quality maple syrup for the best flavor.
- to taste Salt & pepper
For the Topping
- 1/2 cup ricotta cheese Can substitute with plant-based cheese for vegan option.
- 1/4 cup cranberry sauce or cranberry compote
- 1 tbsp balsamic glaze
- 2 tbsp chopped toasted pecans or walnuts
- to taste Fresh thyme leaves, for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, maple syrup, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
Cooking
- Roast for 25–30 minutes, flipping halfway through, until golden and caramelized around the edges.
- Once roasted, let cool slightly. Spread a spoonful of ricotta over each round, drizzle with cranberry sauce and balsamic glaze, and sprinkle with chopped nuts.
Serving
- Garnish with fresh thyme and serve warm as a festive appetizer or side dish.
