Sweet Potatoes That Melt Like Butter! Easy Recipe I Make Every Week This Fall 🍂

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar creamy texture.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add healthy fats and protein, while sunflower seeds are often more affordable.

Wash the sweet potatoes under running water.

Peel the sweet potatoes with a knife or peeler.

Cut each sweet potato into four equal pieces.

Place the sweet potato pieces into a large bowl.

Season the sweet potatoes with black pepper and a little salt.

Add a mix of pravisasol herbs and a touch of smoked paprika to the bowl.

Pour in 3 tablespoons of soy sauce.

Cut a lemon in half and squeeze out the juice, then pour in 3 tablespoons of olive oil.

Mix the sweet potatoes well with the spices and oil.

Line a baking sheet with parchment paper.

Spread the marinated sweet potato pieces on the baking sheet in two rows, leaving half the tray free.

Add 200 grams of boiled or canned chickpeas into the bowl with the leftover marinade and stir until coated.

Spread the chickpeas on the tray beside the sweet potatoes and distribute evenly.

Preheat the oven to 200°C (approximately 400°F).

Put the tray into the preheated oven and bake for 30 minutes.

Take 200 grams of ricotta cheese and place it into a deep bowl.

Add 2 cloves of finely grated or pressed garlic to the ricotta.

Chop 50 grams of walnuts and mix them into the ricotta.

Chop 2-3 sprigs of fresh mint finely and add to the bowl with the ricotta and walnuts.

Grate about 2 tablespoons of lemon zest and squeeze the juice from half a lemon into the bowl.

Add black pepper and a little salt to the ricotta mixture and mix everything together until well combined.

Chop 1 red onion and mince 4-5 cloves of garlic.

Pour 2 tablespoons of olive oil into a pan and add the chopped onion and minced garlic.

Stir and sauté for a few minutes until golden.

Add 80 grams of spinach to the pan and stir gently.

Season with black pepper and a little salt, then mix well and turn off the heat.

Assemble the dish by spreading the sautéed spinach and onion on one side of the plate.

Add a few pieces of roasted sweet potato next to the spinach.

Scatter the golden chickpeas on top of the sweet potatoes.

Finish with the nut and ricotta mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens