Description
Crispy roasted sweet potato halves are filled with creamy whipped ricotta, topped with crunchy pistachios and a drizzle of spicy hot honey. A perfect balance of sweet, savory, and heat.
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup ricotta cheese
- ¼ cup heavy cream
- 2 tablespoons honey (for ricotta)
- ¼ cup shelled pistachios, roughly chopped
- ¼ cup hot honey (or regular honey mixed with red pepper flakes)
- Flaky sea salt, for garnish
- Fresh thyme or mint leaves (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each sweet potato in half lengthwise. Brush cut sides with olive oil and season with salt and pepper.
- Place sweet potatoes cut-side down on the baking sheet. Roast for 30–35 minutes until tender and caramelized.
- While potatoes roast, make whipped ricotta: In a food processor, combine ricotta, heavy cream, honey, and a pinch of salt. Process until smooth and creamy. Transfer to a bowl.
- When potatoes are done, let cool slightly. Flip over and use a fork to lightly mash the flesh inside each half.
- Top each sweet potato boat with a generous dollop of whipped ricotta. Sprinkle with chopped pistachios.
- Drizzle hot honey over the top. Finish with flaky sea salt and fresh herbs if desired. Serve warm.
Notes
Hot honey can be store-bought or homemade by stirring ¼ cup honey with 1–2 teaspoons red pepper flakes and a splash of vinegar. Let it infuse while the potatoes roast. For a dairy-free version, use coconut cream and a dairy-free ricotta alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Appetizer, Side Dish, Snack
- Cuisine: American
Nutrition
- Calories: 385
- Sugar: 24g
- Fat: 19g
- Carbohydrates: 48g
- Protein: 9g