Roast Sweet Potatoes with Cranberries and Ricotta
This dish is the perfect sort of salad for those long winter nights.
Ingredients
3 lbs sweet potato
4 oz cranberry
1/4 cup apple cider vinegar
1 T honey
3/4 cup olive oil
1/2 tsp salt
4 oz ricotta
1/2 cup pecans
2 sprigs rosemary
Method
- Heat oven to 400F
- Scrub the sweet potatoes and cut into large chunks
- Toss with a glug of olive oil and pinch of salt
- Roast the sweet potatoes until tender and nicely browned (about 30 minutes)
- In a blender combine the cranberries, honey, salt, vinegar and olive oil to make a dressing
- Toast the pecans
- Mince the rosemary and combine with the warm pecans
- Transfer the sweet potatoes to a serving plater
- Dot all over with the ricotta
- Scatter the rosemary pecans over the whole lot
