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Sweet Potato Ricotta Towers with Pomegranate Seeds and Sage Honey

Sweet Potato Ricotta Towers with Pomegranate Seeds and Sage Honey

A delightful stack of sweet potatoes layered with creamy ricotta, topped with juicy pomegranate seeds and drizzled with sage-infused honey for a perfect balance of sweet and savory flavors.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
  • 1 cup ricotta cheese
  • 1/2 cup pomegranate seeds
  • 1/4 cup honey
  • 1 tablespoon fresh sage leaves, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the sweet potato slices with olive oil, salt, and pepper, then arrange on a baking sheet.
  2. Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.
  3. In a small saucepan, heat the honey with chopped sage over low heat for 5 minutes to infuse flavors.
  4. To assemble, layer the roasted sweet potato slices with ricotta cheese on plates, top with pomegranate seeds, and drizzle with sage honey.
  5. Serve immediately for the best texture and flavor.

Notes

For a vegan version, substitute ricotta with a plant-based alternative. Ensure pomegranate seeds are fresh for the best burst of flavor.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 15g
  • Fat: 10g
  • Carbohydrates: 35g
  • Protein: 8g