Description
A savory-sweet side dish featuring roasted sweet potato stacks topped with creamy ricotta, toasted pine nuts, and fresh herbs.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup whole-milk ricotta cheese
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped fresh parsley
- 1 tablespoon honey (optional)
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes until tender and lightly browned. Remove from oven and gently smash each round with a fork or the bottom of a glass.
- Return to oven and bake for another 5-10 minutes until edges are crispy.
- While potatoes roast, toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently.
- To serve, layer sweet potato rounds on a platter, dollop with ricotta, sprinkle with toasted pine nuts, parsley, and thyme. Drizzle with honey if desired.
Notes
You can customize the seasonings to taste.