- 0:15 Prep
- 1:10 Cook
- 4 Servings
- Easy
Celebrate the humble spud with this gorgeous sweet potato and ricotta bake.
Featured in Winter recipes, Family friendly
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
- 1/4 cup (20g) finely grated parmesan
- 40g butter, melted
- Rosemary sprigs, torn, to serve
Method
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Step 1Preheat oven 180C. Grease a 24cm round baking dish.
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Step 2Arrange the sweet potato slices upright in the prepared dish. Sprinkle with the onion, ricotta, rosemary, garlic and parmesan. Drizzle with the butter.
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Step 3Cover with a piece of greased foil and cook for 50 mins. Uncover and cook for a further 20 mins or until sweet potato is tender and golden brown. Sprinkle with extra rosemary to serve.
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