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Sweet potato and ricotta bake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Indulge in a delectable sweet potato ricotta bake, highlighting the versatility of this humble vegetable.
Ingredients:
  • 1kg red sweet potatoes, very thinly sliced
  • 500g gold sweet potatoes, very thinly sliced
  • 1 spring onion, thinly sliced
  • 150g fresh ricotta, crumbled
  • 1 rosemary sprig, torn
  • 1 garlic clove, thinly sliced
  • 20g parmesan
  • 40g butter, melted
  • Rosemary sprigs, torn, to serve
Instructions:
  • Preheat the oven to 180C and generously grease a 24cm round baking dish.
  • Stand the sweet potato slices upright in the dish. Top them with onion, ricotta, rosemary, garlic, and parmesan. Finish it off by drizzling butter over the top.
  • Grease a piece of foil and cover the dish. Cook for 50 mins. Uncover and continue to cook for 20 mins until the sweet potato is tender and golden brown. Sprinkle with additional rosemary before serving.

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