Name: Amazing Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Modern Comfort
Ingredients: 2 large sweet potatoes, sliced into thick rounds; 2 tbsp olive oil; 2 tbsp maple syrup; Salt and pepper to taste; 1 cup ricotta cheese; 1 tsp lemon zest; 1 tbsp lemon juice; ½ cup fresh or frozen cranberries; 2 tbsp orange juice; 1 tbsp honey

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Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle is one of those dishes that feels both comforting and festive at the same time. Imagine caramelized slices of sweet potato—edges slightly crisp, centers soft and buttery—topped with creamy, lemon-kissed ricotta and a glossy drizzle of tart cranberry sauce. It’s the kind of plate that looks fancy when you bring it to the table, yet it comes together with simple, pantry-friendly ingredients. And honestly, I think that’s the magic here. You can make it for a weeknight dinner or dress it up as part of a holiday spread. Let’s dive in and make this one a keeper for your recipe box.

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Why You’ll Fall in Love with This Recipe

Balanced Sweet, Savory, and Tangy Flavors

Here’s the thing: roasted sweet potatoes already bring a natural sweetness, and when you glaze them with maple syrup, that flavor deepens into something almost caramel-like. But then comes the ricotta—cool, creamy, a little tang from lemon juice. And just when you think it can’t get better, the cranberry drizzle cuts through with bright tartness. Each bite is layered, never boring.

Comfort Food with a Twist

I’ve made roasted sweet potatoes countless times, but the first time I added ricotta and cranberries, it was during the holidays. Everyone at the table went quiet for a moment—that’s when you know a dish hit the mark. It feels familiar and cozy, yet elevated enough that people think you’ve gone all out. And really, you just mixed a few ingredients in a bowl and simmered some berries. Easy win.

Ingredients and Substitutions

Ingredient Breakdown

Here’s exactly what you’ll need to make Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle.

Ingredient	Amount	Notes
Sweet potatoes	2 large, sliced into thick rounds	Pick firm, smooth-skinned ones
Olive oil	2 tbsp	Helps with roasting
Maple syrup	2 tbsp	Adds deep sweetness
Salt & pepper	To taste	Season at each stage
Ricotta cheese	1 cup	Creamy, mild base
Lemon zest	1 tsp	Fresh, bright flavor
Lemon juice	1 tbsp	Balances the richness
Cranberries (fresh or frozen)	½ cup	Tart and vibrant
Orange juice	2 tbsp	Adds citrusy depth
Honey	1 tbsp	Natural sweetness

Substitutions and Variations

Don’t have ricotta? Swap in whipped feta for a sharper, saltier bite.
Greek yogurt works too if you want it lighter and tangier.
No cranberries on hand? Pomegranate arils or raspberries can stand in and still give you that tart pop.
You can drizzle balsamic glaze instead of cranberry if you want a more savory take.

Tools You’ll Need

Honestly, nothing fancy—you probably already have these in your kitchen.

How to Make Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle

Step-by-Step Instructions

Preheat and Prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
Slice the Sweet Potatoes: Cut them into thick, even rounds so they roast evenly.
Season and Roast: Arrange the rounds on your sheet, drizzle with olive oil and maple syrup, season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until golden and caramelized.
Whip the Ricotta: In a bowl, mix ricotta with lemon zest and juice. Season lightly. For extra creaminess, beat it with a hand whisk until fluffy.
Make the Cranberry Drizzle: Simmer cranberries, orange juice, and honey in a saucepan over medium heat for 8–10 minutes, until the berries burst and the sauce thickens.
Assemble: Plate the sweet potato rounds, add a dollop of ricotta on each, then spoon over the cranberry drizzle.

That’s it—you’ve just created a dish that looks like it came from a restaurant menu.

Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle

Serving Suggestions

Pair with roasted chicken, turkey, or salmon for a balanced dinner.
Serve as a festive appetizer on a platter—your guests can grab and go.
Add it to a vegetarian spread with roasted vegetables and grains.

Tips, Storage, and Make-Ahead

Tips for Success

Cut your sweet potatoes evenly so they roast at the same pace.
Don’t overcrowd the pan—space them out for better caramelization.
Taste your ricotta mix before serving; sometimes a pinch more lemon or salt makes it pop.
If your cranberry drizzle seems too thick, just add a splash more orange juice.

Storage Instructions

Store assembled rounds in the fridge up to 2 days.
For best results, store components separately: sweet potatoes in one container, ricotta mix in another, cranberry drizzle in a jar.
Reheat potatoes in the oven at 350°F (175°C) for 10 minutes; don’t microwave unless you’re okay with them turning soft.

Make-Ahead

Roast potatoes ahead and store them.
Make the cranberry drizzle a day in advance—it actually tastes better once the flavors sit.
Just assemble when ready to serve.

Nutrition Information

Here’s a breakdown per serving (based on 4 servings):

Nutrient	Amount
Calories	220
Fat	9g
Saturated Fat	3g
Carbohydrates	30g
Fiber	4g
Sugar	11g
Protein	6g
Sodium	130mg

It’s wholesome, balanced, and nutrient-rich—proof that delicious doesn’t have to mean heavy.

Frequently Asked Questions

Can I make the cranberry drizzle ahead of time?
Yes! In fact, I recommend it. Once cooled, store it in a jar in the fridge for up to a week. Warm it gently before serving.

What cheese works best besides ricotta?
Whipped feta, goat cheese, or even a dollop of cream cheese can work. Each gives a slightly different flavor profile.

How do I keep sweet potato slices from going mushy?
The trick is slicing evenly and not crowding the pan. Roasting at a high temp (400°F) helps caramelize the outside while keeping the inside tender.

Can I make this vegan?
Absolutely. Use a vegan ricotta or cashew cream, and swap honey for maple syrup in the cranberry drizzle.

Is this recipe suitable for meal prep?
Yes, though I suggest storing components separately. That way, you can reassemble right before eating and keep everything fresh.

Conclusion

Caramelized, creamy, tangy—Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle is everything I love about cooking in one dish. It looks impressive, tastes incredible, and doesn’t require a ton of time or effort. That’s the kind of recipe I keep in rotation, whether I’m feeding my family on a Tuesday or setting out a platter for holiday guests.

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Amazing Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle

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Author: Lisa
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle is a cozy, flavorful dish that’s both elegant and easy to make. Caramelized sweet potato slices are topped with creamy lemony ricotta and a bright, tart cranberry drizzle—perfect for weeknights, holiday dinners, or as a show-stopping appetizer. Each bite combines sweetness, tang, and a hint of citrus for a truly memorable flavor.

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Arrange sweet potato slices on the sheet. Drizzle with olive oil and maple syrup; season with salt and pepper. Roast 25–30 minutes, flipping halfway, until caramelized and tender.
In a bowl, mix ricotta with lemon zest and lemon juice. Season lightly with salt and pepper.
In a small saucepan, combine cranberries, orange juice, and honey. Simmer over medium heat until cranberries burst and form a thick drizzle (8–10 minutes).