My grandmother, Nonna Emilia, had a garden overflowing with herbs. I remember, as a little girl, trailing behind her, the scent of basil and thyme clinging to her apron. She always said the simplest ingredients, treated with love, could make the most incredible dishes.
One of my fondest memories is of her preparing what she called “patate dolci,” though we now know them as roasted sweet potatoes. She would roast them until they were caramelized and tender, then top them with a creamy, herbed mixture that tasted like pure sunshine. It wasn’t just food; it was a hug on a plate.
That’s why I’m so excited to share this recipe for roasted sweet potatoes with herbed ricotta. It’s my attempt to capture that magic, that feeling of warmth and home, and share it with you. The beauty of this recipe is how easily you can adapt it to your liking, and it makes a wonderful addition to a party or snack. Check out this spicy creamy chicken ramen recipe for another way to experience comfort food at home.
Why you’ll love this Roasted Sweet Potatoes with Herbed Ricotta
- The combination of sweet and savory is simply irresistible. The sweetness of the roasted sweet potatoes perfectly complements the tangy, herbed ricotta.
- It’s incredibly easy to make. With just a few simple ingredients and minimal effort, you can have a stunning appetizer ready in under an hour.
- These roasted sweet potatoes are a vibrant and colorful dish, perfect for impressing guests at your next gathering.
- The herbed ricotta is a versatile component that can be used in other dishes too, such as stuffed shells or even spread on toast.
- You can easily customize the herbs to your liking. Feel free to experiment with different combinations to create your own signature flavor profile for your roasted sweet potatoes.
- It’s a great way to use up fresh herbs from your garden.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup whole milk ricotta cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Pinch of red pepper flakes (optional)
- Extra olive oil, for drizzling
- Fresh herbs, for garnish
Directions
Step 1
Roasted sweet potatoes makes every moment feel satisfying. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
Step 2
Roast for 30-35 minutes, or until sweet potatoes are tender and slightly caramelized, flipping halfway through. Make sure to flip them halfway through for even cooking.
Step 3
While sweet potatoes are roasting, prepare the herbed ricotta. In a medium bowl, combine ricotta cheese, basil, thyme, parsley, minced garlic, lemon juice, and red pepper flakes (if using). Mix well.
Step 4
Once sweet potatoes are roasted, transfer them to a serving platter. Top with generous dollops of herbed ricotta.
Step 5
Drizzle with extra olive oil and garnish with fresh herbs. Serve warm. The olive oil adds a lovely richness to the dish.
Variations, pairings, and serving ideas
Variations
Want to switch things up? Try adding a drizzle of honey or maple syrup to the sweet potatoes before roasting for an even sweeter flavor. A sprinkle of smoked paprika can also add a delicious smoky depth.
For a little heat, increase the amount of red pepper flakes in the ricotta mixture. You could even add a finely chopped jalapeño to the sweet potatoes before roasting.
If you don’t have ricotta on hand, try using goat cheese or even cream cheese as a substitute. Just be sure to adjust the seasoning accordingly to balance the flavors.
Pairings
These roasted sweet potatoes with herbed ricotta make a fantastic appetizer alongside a crisp green salad. The bright flavors of the salad will complement the richness of the sweet potatoes and ricotta.
Consider serving them as a side dish with grilled chicken or fish. The sweetness of the potatoes and the herbaceousness of the ricotta will add a delightful layer of flavor to your main course.
For a more substantial meal, you could add them to a grain bowl with quinoa or brown rice. Throw in some roasted chickpeas and a tahini dressing for a complete and satisfying dish.
Serving ideas
For an elegant presentation, arrange the roasted sweet potatoes artfully on a platter and top with generous dollops of herbed ricotta. Drizzle with a high-quality olive oil and garnish with sprigs of fresh herbs.
Serve the roasted sweet potatoes with herbed ricotta as part of a tapas-style spread. This allows your guests to sample a variety of flavors and textures.
Looking for a creamy and comforting appetizer? See how Fork Haven elevates their soup with that same concept in this guide to creamy jalapeno popper chicken soup. Their take on a classic appetizer turned into a soup is a great way to change up your dinner party!
Storage and make-ahead tips
Storage
Leftover roasted sweet potatoes with herbed ricotta can be stored in the refrigerator for up to 3 days. Be sure to store the sweet potatoes and ricotta separately to prevent them from becoming soggy.
Reheat the sweet potatoes in the oven or microwave until warmed through. Then, top with the chilled herbed ricotta just before serving.
While freezing is not recommended for the herbed ricotta, you can freeze the roasted sweet potatoes on their own. Spread them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Make-ahead
To save time, you can roast the sweet potatoes ahead of time and store them in the refrigerator. Just reheat them before topping with the herbed ricotta.
The herbed ricotta can also be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together even more.
If you’re planning a party, consider prepping all the components of the dish ahead of time and assembling just before serving. This will minimize stress and allow you to enjoy the festivities.
Common mistakes when making Roasted Sweet Potatoes with Herbed Ricotta
- Not cutting the sweet potatoes into uniform sizes: This can lead to uneven cooking, with some pieces being overcooked while others are still undercooked.
- Overcrowding the baking sheet: Overcrowding can cause the sweet potatoes to steam instead of roast, resulting in a soggy texture. Make sure to spread them out in a single layer.
- Using old herbs: Fresh herbs are essential for the best flavor in the ricotta mixture. Avoid using dried or wilted herbs, as they will lack vibrancy.
- Not seasoning properly: Salt and pepper are crucial for enhancing the flavors of both the sweet potatoes and the ricotta. Don’t be afraid to season generously.
- Adding the ricotta too early: Adding the ricotta to the hot sweet potatoes too early will cause it to melt and lose its texture. Wait until just before serving to top with the herbed ricotta.
Final notes
This roasted sweet potatoes with herbed ricotta recipe is more than just a dish; it’s an invitation to slow down, savor the moment, and connect with the simple pleasures of life. It’s my love letter to Nonna Emilia and her garden.
The key to success is using fresh, high-quality ingredients and not being afraid to experiment with flavors. Feel free to adjust the herbs, spices, and seasonings to your liking.
So, gather your ingredients, preheat your oven, and get ready to create a dish that’s both delicious and heartwarming. I hope you enjoy this roasted sweet potatoes with herbed ricotta as much as my family and I do!
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Roasted Sweet Potatoes with Herbed Ricotta
These easy roasted sweet potatoes topped with creamy, herbed ricotta are a delightful and flavorful appetizer perfect for any gathering. Sweet, savory, and utterly delicious!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup whole milk ricotta cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Pinch of red pepper flakes (optional)
- Extra olive oil, for drizzling
- Fresh herbs, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
- Roast for 30-35 minutes, or until sweet potatoes are tender and slightly caramelized, flipping halfway through.
- While sweet potatoes are roasting, prepare the herbed ricotta. In a medium bowl, combine ricotta cheese, basil, thyme, parsley, minced garlic, lemon juice, and red pepper flakes (if using). Mix well.
- Once sweet potatoes are roasted, transfer them to a serving platter. Top with generous dollops of herbed ricotta.
- Drizzle with extra olive oil and garnish with fresh herbs. Serve warm.
Notes
For a vegan option, substitute the ricotta with a cashew-based ricotta alternative. Roasted butternut squash also works well in this recipe. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg