Author Notes
Sugar and spice that looks very nice.. —nykavi
Ingredients
-
2
large Sweet Potatoes
-
3/4 cup
Ricotta
-
1/2 cup
Arugula
-
1/2 cup
Cilantro
-
1
Serrano Pepper
-
1/4 cup
Olive Oil
-
1/2 + 1/2 teaspoons
Kosher Salt
-
A few grinds of Black Pepper
-
1-2 tablespoons
Olive Oil
Directions
-
Heat oven to 350F.
-
Wash and Wipe dry sweet potatoes. Slice then into 1-2 inch thick slices on a bias.
-
Line a baking sheet with Silpat or nonstick aluminum foil.
Arrange slices on sheet.
Brush slices with olive oil on both sides.
Season with 1/2 teaspoon salt.
Bake slices for 25 minutes till soft.
Remove from oven and keep warm.
-
While potatoes cook blend arugula, cilantro, serrano pepper, remaining salt, pepper and olive oil into a thick puree. Scrape into a bowl.
-
Mix ricotta till smooth.
-
Start by topping slices with a scant tablespoon of ricotta. Arrange a dollop of arugula puree on top of ricotta and serve as an appetizer or side.
See what other Food52ers are saying.