Roasted Sweet Potatoes with Ricotta, Honey & Pecans

Servings

2 servings

Prep Time

10 minutes

Cook Time

40–45 minutes

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Ingredients

• 2 medium sweet potatoes

• 2 tablespoons olive oil

• Salt and black pepper, to taste

Toppings

• 1/2 cup ricotta cheese (or whipped ricotta)

• 1/4 cup pecans, lightly toasted

• 2 tablespoons honey (or maple syrup)

• 1/2 teaspoon ground cinnamon (optional)

• Fresh thyme or parsley, finely chopped

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Instructions

Step 1: Roast the Sweet Potatoes

Preheat the oven to 200°C (400°F).
Wash and scrub the sweet potatoes well. Slice them lengthwise in half.

Brush the cut sides with olive oil and season with salt and black pepper.
Place the sweet potatoes cut-side down on a baking tray lined with parchment paper.

Roast for 35–40 minutes, or until tender inside and lightly caramelized on the edges.

Step 2: Prepare the Toppings

While the potatoes roast, lightly toast the pecans in a dry pan over medium heat for 2–3 minutes until fragrant. Set aside.

If desired, season the ricotta with a pinch of salt for better balance.

Step 3: Assemble

Turn the roasted sweet potatoes cut-side up.
Spoon ricotta generously over each half.

Drizzle with honey, then sprinkle with toasted pecans and a pinch of cinnamon if using.

Step 4: Finish and Serve

Garnish with fresh herbs and a light crack of black pepper.
Serve warm.

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Serving Suggestions

• Enjoy as a vegetarian main or side dish

• Pair with a fresh green salad

• Add crispy bacon or prosciutto for a savory twist