Sweet Potato with Kale and Ricotta


  • 1 cup part-skim ricotta cheese
  • ½ teaspoon red-pepper flakes
  • 1 to 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 2 garlic cloves, thinly sliced crosswise
  • 2 tablespoons olive oil
  • 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork

1. Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour. 2. Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minu...

View full recipe at SpringPad


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