Ingredients
Scale
- 4 medium sweet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional, for drizzling)
Substitute suggestions: If you don’t have fresh basil and parsley, feel free to use dried herbs—just remember to halve the measurements. For a dairy-free version, try almond-based ricotta.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato wedges with olive oil, sea salt, and black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, flipping halfway, until they are golden brown and tender.
- While the sweet potatoes are roasting, prepare the herbed ricotta. In a medium bowl, combine ricotta cheese, chopped basil, parsley, lemon zest, and lemon juice. Stir until well mixed.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Serve the roasted sweet potatoes with a generous dollop of herbed ricotta on top. Drizzle with honey, if using, for an extra touch of sweetness.
A little reminder from my kitchen: Don’t worry if the sweet potatoes aren’t perfectly uniform in size—this is home cooking, not a restaurant. Embrace the imperfections!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Sweet Potatoes with Herbed Ricotta, recipe, cooking, food