Description
A vibrant and wholesome dish featuring roasted sweet potatoes filled with creamy ricotta infused with orange zest, topped with crunchy toasted almonds and a hint of honey.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup whole milk ricotta cheese
- 1 tablespoon orange zest
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/4 cup sliced almonds, toasted
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes, pierce them with a fork, and place on a baking sheet. Drizzle with olive oil and roast for 45-50 minutes until tender.
- In a bowl, mix ricotta, orange zest, honey, cinnamon, salt, and pepper until well combined.
- Once sweet potatoes are cool enough to handle, slice each lengthwise and gently fluff the insides with a fork. Spoon the ricotta mixture evenly into each potato.
- Top each stuffed potato with toasted almonds and chopped parsley. Serve warm.
Notes
You can customize the seasonings to taste.