Sweet Potato Ricotta Bake
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 2 Packages Harvest Fresh Cubed Sweet Potato, divided
- Pillsbury Pie Crust
- 2 Egg, beaten, divided
- 1 Cup Ricotta
- 4 Tbsp. Parmesan Cheese, grated, divided
- 5 Slices Provolone Cheese
- 1 Tsp Salt
- ¼ Tsp Pepper
- ¼ Tsp. Nutmeg
- 1 Tbsp. Fresh Rosemary, Topping
Directions
- Preheat oven to 400 degrees. In a round baking pan that opens, line with parchment paper.
- In a large pot, add salt, add Cubed Sweet Potatoes, boil, until soft and tender. Remove from heat, let cool.
- In a bowl, add ½ cubed sweet potato, mash until smooth, add ricotta, 1 egg, nutmeg, salt, pepper. Mix until all combined.
- Prepare Pie Crust in a springform pan, poke pie crust with fork, and layer bottom with 2 Tbsp. parmesan cheese, add sweet potato ricotta filling, spread evenly, layer with provolone cheese, top with remaining boiled cubed sweet potatoes, 2 Tbsp. Parmesan cheese and rosemary. Lattice the second sheet of Pie crust on top to fit, and brush with egg wash.
- Bake for 25 minutes, until cooked and golden brown. Remove from heat and ready to serve.
What You Need
