Roasted Sweet Potatoes with Whipped Ricotta
These roasted sweet potato halves get soft and caramelized in the oven. Then they’re topped with a big spoonful of whipped ricotta, chopped pistachios, lemon zest, and a drizzle of honey. It’s a simple fall side dish that looks a lot fancier than the effort it takes.
Serve them next to roast chicken or pork, add them to a holiday spread, or have one with a salad for a meatless lunch. The ricotta mixes up by hand in a couple of minutes while the potatoes roast, so there’s no food processor to wash. People love getting warm and cool, sweet and salty, and creamy and crunchy all in one bite.
If you love sweet potatoes, try my Cheeseburger Stuffed Sweet Potatoes, Sloppy Joe Sweet Potato Bowls, and Sweet Potato Taco Skillet next.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Roasted Sweet Potatoes with Whipped Ricotta:
Ingredient Notes
Sweet Potatoes: Choose two medium sweet potatoes that are close to the same size so the halves roast at the same rate. Leave the skin on so each half holds its shape.
Ricotta: Whole-milk or part-skim ricotta both work. If it looks watery, drain off the excess liquid before mixing.
Greek Yogurt: Plain Greek yogurt loosens the ricotta and helps it become smooth and creamy.
Honey: Use a mild honey for gentle sweetness or hot honey for a spicy-sweet finish.
Pistachios: Shelled, unsalted pistachios add crunch. Toast them briefly for even more flavor, if you like.
Thyme: Dried thyme seasons the ricotta, while fresh thyme leaves make a pretty, aromatic topping.
Lemon Zest: The zest brightens the rich ricotta without making it watery; save the juice for another use.
Recipe Variations
Make It Spicy or Citrusy: Use hot honey for a spicy-sweet finish, or replace the lemon zest with orange zest for a softer citrus note.
Swap the Crunch: Use chopped walnuts, pecans, almonds, or toasted pepitas instead of pistachios.
Turn It Into a Meal or Make It Savory: Add chicken or chickpeas and arugula for a light meal. For a savory version, skip the honey and season the ricotta with garlic, chives, and extra black pepper.
How To Make Roasted Sweet Potatoes with Whipped Ricotta: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Brush the cut sides with olive oil and season with salt and black pepper.
Step 2: While the potatoes roast, whisk the ricotta, Greek yogurt, honey, thyme, salt, and pepper until creamy.
Step 3: Remove the sweet potato halves from the oven when tender and caramelized around the edges.
Step 4: Use a fork to gently fluff the warm sweet potato flesh.
Step 5: Top with whipped ricotta, pistachios, fresh thyme, lemon zest, and honey.
Recipe Tips and Tricks
Choose sweet potatoes that are similar in size, and roast them cut-side up until a fork slides in easily. If the potatoes are especially large, allow a little extra time.
Drain watery ricotta before mixing, then whisk just until smooth. Whole-milk ricotta gives the richest texture, but part-skim works well too.
Fluff the potato flesh before adding the ricotta so every bite gets some of the creamy topping. Add the pistachios, zest, thyme, and honey just before serving for the best texture.
Frequently Asked Questions
Yes. Roast the sweet potatoes and make the whipped ricotta up to 1 day ahead. Store them separately, reheat the potatoes, and add the cold ricotta and toppings just before serving.
Yes. Whole-milk ricotta is a little richer, but part-skim ricotta still whips up creamy, especially with the Greek yogurt.
Serve them with roast chicken, pork, or a simple salad. One half makes a generous side, while two halves with chickpeas or greens make a light meatless meal.
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Roasted Sweet Potatoes with Whipped Ricotta
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes scrubbed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Whipped Ricotta
- 1 cup ricotta about 8 ounces; whole milk or part skim
- 2 tablespoons plain Greek yogurt
- 1 teaspoon honey
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1–2 teaspoons honey for drizzling
- 2 tablespoons pistachios chopped
- fresh thyme leaves
- lemon zest from 1/2 lemon
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the sweet potatoes in half lengthwise. Brush the cut sides with olive oil and season with salt and black pepper.
- Arrange the sweet potatoes cut-side up on the prepared baking sheet. Roast for 40–50 minutes, until very tender and caramelized around the edges.
- While the potatoes roast, whisk together the ricotta, Greek yogurt, honey, dried thyme, salt, and black pepper until smooth and creamy.
- When the potatoes are done, gently fluff the flesh of each half with a fork.
- Spoon the whipped ricotta over the warm sweet potatoes. Top with chopped pistachios, fresh thyme, and lemon zest, then drizzle with honey and serve.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data