Roast Sweet Potatoes with Cranberries and Ricotta

This dish is the perfect sort of salad for those long winter nights.


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


  1. Heat oven to 400F
  2. Scrub the sweet potatoes and cut into large chunks
  3. Toss with a glug of olive oil and pinch of salt
  4. Roast the sweet potatoes until tender and nicely browned (about 30 minutes)
  5. In a blender combine the cranberries, honey, salt, vinegar and olive oil to make a dressing
  6. Toast the pecans
  7. Mince the rosemary and combine with the warm pecans
  8. Transfer the sweet potatoes to a serving plater
  9. Dot all over with the ricotta
  10. Scatter the rosemary pecans over the whole lot