Sweet Potato Puree with Thyme-Ricotta
- For the sweet potato puree:
- 4 sweet potatoes
- 4 tablespoons extra-virgin olive oil
- season with flakey sea salt and freshly ground black pepper to taste
- 1/2 cup milk
- 2 tablespoons olive oil
- For the thyme-ricotta sauce:
- 1/4 cup unsalted butter
- 4 cloves garlic, run through a press or very finely minced
- 3 spring thymes, leaves only (or 1 teaspoon dried thyme)
- 1 cup ricotta cheese
- Preheat oven to 350°F (180°C). Line a rimmed baking tray or dish with aluminum foil.
- Prick the sweet potatoes in several places with a fork, place on baking sheet, brush with olive oil and season with salt and fresh ground black pepper. Roast for 35 to 45 minutes, until they’re easily pierced by a knife.
- Make your sauce once your sweet potatoes are nearly done. Brown the butter with the garlic and thyme in a skillet or pan, simmering it over low heat until lightly golden, about 3 to 4 minutes; remove from heat and set aside.
- Cut roasted sweet potatoes in half; spoon out into a bowl; add milk, olive oil, and mash into a puree with a potato masher or fork. Season with flakey sea salt and fresh ground black pepper to taste.
- Top with ricotta cheese and thyme-browned butter to serve.
For a lighter take, feel free to switch the butter for olive oil, and cook it until the garlic is just browned, about 2 to 3 minutes.
What others are saying
Laura Griffin says:
Ricotta is quickly becoming one of my favorite ingredients. Surprisingly, I also really love it on these sweet potatoes. It's different, but works well together.
Sam Dalton says:
Really good recipe! I plan to make this again at Thanksgiving. The thyme ricotta sauce is so versatile, I can definitely see myself using it for other dishes.