These roasted sweet potato halves make a stunning appetizer or side dish. Creamy ricotta, fresh herbs, and bursts of ruby-red pomegranate seeds turn simple sweet potatoes into an elegant, flavor-packed plate.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
2 large sweet potatoes, halved lengthwise
2 tbsp olive oil
Salt & black pepper to taste
½ cup ricotta cheese (or goat cheese for tang)
¼ cup pomegranate seeds
1 tsp dried thyme or a few sprigs fresh thyme
Optional: a drizzle of honey for sweetness
๐๐ข๐ซ๐๐๐ญ๐ข๐จ๐ง๐ฌ:
Preheat oven to 400°F (200°C).
Brush sweet potatoes with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–45 minutes until soft and golden.
Flip and cool slightly.
Spoon ricotta onto each sweet potato half.
Top with pomegranate seeds and sprinkle with thyme.
Optional: Drizzle lightly with honey before serving for a sweet finish.
Prep Time: 10 mins
Cooking Time: 40 mins
Total Time: 50 mins
Kcal: ~210 per serving
Servings: 4 halves (2–4 people)
Reviewed by EL KATIBI MARIA
on
December 01, 2025
Rating:
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