Description
A vibrant, sweet-and-savory dish featuring roasted sweet potato halves topped with creamy ricotta and a zesty cranberry-walnut salsa.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, halved lengthwise
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup whole-milk ricotta cheese
- 1/2 cup fresh cranberries, finely chopped
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place sweet potato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
- While potatoes roast, prepare the salsa: In a bowl, combine cranberries, walnuts, parsley, honey, lime juice, and red pepper flakes (if using). Stir well and set aside.
- Once potatoes are done, let cool slightly. Top each half with a generous scoop of ricotta cheese, then spoon the cranberry-walnut salsa over the top. Serve warm.
Notes
You can customize the seasonings to taste.