Description
Stack layers of roasted sweet potatoes with creamy ricotta, topped with pomegranate seeds and drizzled with sage-infused honey for a festive appetizer.
Ingredients
Scale
- 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1 cup ricotta cheese
- 1/2 cup pomegranate seeds
- 1/4 cup honey
- 2 tablespoons fresh sage leaves, chopped
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potato slices with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
- In a small saucepan, heat honey with chopped sage over low heat for 5 minutes; remove from heat and let steep.
- On a serving plate, layer roasted sweet potato slices with dollops of ricotta cheese.
- Top the towers with pomegranate seeds and drizzle with sage honey before serving.
Notes
Ensure sweet potatoes are evenly sliced for even cooking. This dish pairs well with a light salad.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 8g
- Carbohydrates: 35g
- Protein: 7g