Description
A vibrant, savory-sweet dish featuring roasted sweet potato halves filled with creamy ricotta and topped with a tangy 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 dried cranberries, chopped
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons fresh parsley, minced
- 1 tablespoon honey
- 1 tablespoon lemon 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 browned.
- While potatoes roast, prepare the salsa: In a bowl, combine cranberries, walnuts, parsley, honey, lemon juice, and red pepper flakes. Mix well and set aside.
- Once potatoes are done, let cool slightly. Use a fork to gently mash the flesh inside each half. Spoon ricotta evenly over each potato half.
- Top each ricotta-filled potato with the cranberry-walnut salsa. Serve warm.
Notes
You can customize the seasonings to taste.