Sweet Potato Ricotta Bake

Sweet Potato Ricotta Bake

10
MINUTES
PREP TIME
45
MINUTES 
COOK TIME
55
MINUTES
TOTAL TIME
6
SERVES
SERVINGS

Click Link to view Video Recipe:

https://vimeo.com/1012041584

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

What You Need

Directions

  1. Preheat oven to 400 degrees. In a round baking pan that opens, line with parchment paper.
  2. In a large pot, add salt, add Cubed Sweet Potatoes, boil, until soft and tender. Remove from heat, let cool.
  3. In a bowl, add ½ cubed sweet potato, mash until smooth, add ricotta, 1 egg, nutmeg, salt, pepper. Mix until all combined.
  4. 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.
  5. Bake for 25 minutes, until cooked and golden brown. Remove from heat and ready to serve.
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