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Layered Sweet Potato & Ricotta Bake with Candied Walnuts and Sage Butter

A delightful blend of sweet potatoes, ricotta, and candied walnuts, drizzled with warm sage butter, creating a dish perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the bake
  • 2 large sweet potatoes thinly sliced
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp thyme
  • 1 cup ricotta cheese
  • 0.25 cup grated parmesan
  • 0.5 cup cream or milk
  • 1 large egg
  • 2 tbsp honey or maple syrup
  • 3 tbsp butter
  • 6–8 leaves fresh sage
  • Salt & pepper to taste
  • Optional: Cracked black pepper
  • Optional: Extra parmesan
For the candied walnuts
  • 0.5 cup walnuts

Method
 

Preparation
  1. Preheat the oven to 190°C.
  2. In a bowl, blend the ricotta cheese, grated parmesan, cream, egg, salt, and pepper until smooth.
  3. Lightly grease a baking dish.
  4. Lay sweet potato slices evenly in the dish, overlapping slightly.
  5. Spread a layer of the ricotta mixture over the sweet potatoes.
  6. Repeat layering until all ingredients are used, finishing with a layer of ricotta.
Baking
  1. Cover the dish with foil and bake for 40 to 45 minutes until sweet potatoes are tender.
  2. Toast the walnuts in a pan, then add honey and a pinch of salt, swirling until glossy.
  3. Melt butter in a small pan, add sage leaves, and cook until the butter is golden.
  4. Remove the foil from the bake, sprinkle with candied walnuts, and return to the oven for an additional 10 to 15 minutes.
  5. Drizzle with warm sage butter before serving.

Notes

Serve warm with a crisp side salad or enjoy on its own. Store leftovers in an airtight container in the refrigerator and reheat gently in the oven.