Caramelized Sweet Potatoes with Lemony Herbed Ricotta
Active time: 10 minutes
Total time: 1 hour
Makes: 4 servings
Total carbohydrates per serving: 16 grams
If you're looking to:
Lower the carbs: Try eating just half of a half, and add another protein to the meal (such as fish or chicken) to round it out.
Lower the fat: Skip the nuts.
Lower the salt: Use less salt.
2 scrubbed sweet potatoes
2 tablespoon olive oil, divided use
Kosher salt (or table salt)
1 cup whole-milk ricotta cheese
2 teaspoons finely chopped fresh rosemary (or a different herb of your choosing, such as chives or parsley)
The grated zest of 1 lemon
1 clove garlic, minced, or ½ teaspoon garlic powder
¼ cup toasted pecans, coarsely chopped (to toast the pecans, put them in a 350 oven for 4 or 5 minutes, until they’re just turning golden and fragrant)
Heat the oven to 400° Fahrenheit and line a baking sheet with parchment paper or nonstick foil.
Cut each sweet potato in half. Put the halves in a large bowl, drizzle with 1 tablespoon of the olive oil and a robust sprinkling of salt, and use your hands to rub all the sweet potato halves so that both the skins and cut sides get nice and oily and salty.
Put the sweet potatoes on the baking sheet cut-side down, drizzle any extra oil over them, and put them in the oven for 45 minutes, at which point they should be caramelizing and soft (if they’re not, pop them back in the oven, checking them every 10 minutes until they are). The photo on the right shows them cut-side up after baking.
Meanwhile, mix together the ricotta, remaining 1 tablespoon of olive oil, rosemary, lemon zest, garlic, salt to taste, and a few grindings of black pepper.
Top each sweet potato half with some of the ricotta mixture, top with pecans, and serve right away.