Roasted Sweet Potatoes with Whipped Ricotta
Caramelized roasted sweet potato halves topped with creamy whipped ricotta, pistachios, lemon zest, thyme, and a drizzle of honey.
Servings: 4 servings
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
Store the roasted sweet potatoes and whipped ricotta separately in airtight containers in the refrigerator for up to 3 days.
Reheat the sweet potatoes in a 375°F oven or in the air fryer for 8–10 minutes, then add the cold ricotta and toppings.
The whipped ricotta can be made up to 1 day ahead and refrigerated.
Serve one sweet potato half as a side dish or two halves as a light meal.