Description
This Sweet Potato & Ricotta Bake is a comforting and elegant dish layered with creamy ricotta, tart cranberries, and a crunchy herbed almond crumble. Perfect as a holiday side or a vegetarian main, it balances sweet, savory, and nutty flavors in every bite.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and thinly sliced
- 1 1/2 cups ricotta cheese
- 1/4 cup heavy cream or milk
- 1/2 cup dried cranberries
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for greasing the dish)
- 1/2 cup sliced almonds
- 1/3 cup rolled oats
- 2 tbsp fresh parsley or thyme, chopped
- 2 tbsp melted butter
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
- In a bowl, mix ricotta, cream, nutmeg, salt, and pepper until smooth.
- Layer half of the sweet potatoes in the baking dish. Spread half of the ricotta mixture over them. Sprinkle with half of the cranberries. Repeat the layers.
- In a separate bowl, combine almonds, oats, herbs, melted butter, maple syrup, and a pinch of salt and pepper to make the crumble topping.
- Sprinkle the crumble evenly over the top layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbling.
- Let rest for 5 minutes before serving warm.
Notes
- Substitute goat cheese for ricotta for a tangier flavor.
- Add a layer of sautéed onions or spinach for more depth.
- Use pecans or walnuts instead of almonds for a richer crumble.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 9g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
Keywords: sweet potato bake, ricotta casserole, vegetarian holiday recipe, cranberry bake, herbed crumble, meatless comfort food