Description
A creamy and comforting dish featuring sweet potatoes baked twice and filled with a spiced ricotta mixture, perfect as a side or light main.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons chopped pecans
- 1 tablespoon melted butter
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
- Let potatoes cool slightly, then slice in half lengthwise. Scoop out flesh into a bowl, leaving a thin shell.
- Mix sweet potato flesh with ricotta, honey, cinnamon, nutmeg, and salt until smooth.
- Spoon mixture back into potato shells. Top with pecans and drizzle with melted butter.
- Bake for 15-20 minutes until heated through and lightly golden. Serve warm.
Notes
You can customize the seasonings to taste.