Description
A vibrant and wholesome dish featuring roasted sweet potato halves stuffed with creamy ricotta and topped with a zesty cranberry-walnut salsa.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, halved lengthwise
- 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 olive oil
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt and black pepper to taste
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, or until tender.
- While potatoes roast, prepare the salsa by combining cranberries, walnuts, parsley, honey, and lemon juice in a bowl. Mix well and set aside.
- Once potatoes are cooked, let cool slightly. Top each half with a generous scoop of ricotta and spoon the cranberry-walnut salsa over the top. Serve warm.
Notes
You can customize the seasonings to taste.