Recipe Ingredients
- 3 medium sweet potatoes, cut into 3/4-inch coins
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups Galbani® Whole Milk Ricotta Cheese
- 1 tablespoon pure honey
- 1/2 cup pomegranate arils
- 1/2 cup candied walnuts, roughly chopped
- Fresh thyme leaves, for garnish
- Pure honey, for drizzling
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Place potatoes in an even layer on the prepared baking sheet. Drizzle with oil, and toss to coat. Season with salt and pepper, to taste. Roast, flipping potatoes halfway through, until light golden-brown and tender, about 12 to 15 minutes. Allow to cool slightly at room temperature, about 10 minutes.
- Blend ricotta cheese and honey together in a food processor until smooth. Season with salt, to taste.
- Top each sweet potato with a dollop of whipped ricotta. Garnish with pomegranate arils, walnuts and thyme. Drizzle with honey, and serve.
