Ingredients
Scale
- 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