Description
A vibrant and wholesome dish featuring roasted sweet potatoes filled with creamy ricotta infused with fresh orange zest and topped with crunchy toasted almonds.
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 to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pat dry, and prick with a fork. Rub with olive oil and place on a baking sheet. Roast for 45-50 minutes until tender.
- While potatoes roast, mix ricotta, orange zest, honey, cinnamon, salt, and pepper in a bowl until smooth. Toast almonds in a dry skillet over medium heat for 3-4 minutes until golden, then set aside.
- Let potatoes cool slightly, slice open lengthwise, and fluff flesh with a fork. Spoon ricotta mixture into each potato, top with toasted almonds and parsley. Serve warm.
Notes
You can customize the seasonings to taste.