Ricotta & Sweet Potato Recipe
lemon zest, candied walnuts, shaved brussels, red wine soaked cranberries, prosciutto, brie
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and mash with ricotta cheese, lemon zest, salt, and pepper to taste.
- 2
Prepare the Brussels Sprouts
Shave the Brussels sprouts thinly using a mandoline or a sharp knife. Set aside.
- 3
Combine Ingredients
In a serving dish, layer the mashed sweet potato mixture, followed by the shaved Brussels sprouts.
- 4
Add Toppings
Sprinkle the candied walnuts and red wine soaked cranberries over the top. Tear the prosciutto into pieces and scatter it on top, followed by slices of brie cheese.
- 5
Serve
Serve immediately as a warm dish, or refrigerate for 30 minutes before serving for a chilled option.
