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Sweet potato and ricotta bake

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Made with creamy ricotta, this sweet potato bake recipe makes for a delicious meat-free meal. Give this dish a go this week, it's a great weeknight option.

  • Serves4
  • Cook time1 hour 10 minutes
  • Prep time15 minutes
Sweet potato and ricotta bake

Ingredients

  • 1kg red sweet potatoes, very thinly sliced
  • 500g gold sweet potatoes, very thinly sliced
  • 1 spring onion, thinly sliced
  • 150g fresh ricotta, crumbled
  • 1 rosemary sprig, torn
  • 1 garlic clove, thinly sliced
  • ¼ cup (20g) finely grated parmesan
  • 40g butter, melted
  • Rosemary sprigs, torn, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven 180°C. Grease a 24cm round baking dish.
  2. Step 2

    Arrange the sweet potato slices upright in the prepared dish. Sprinkle with the onion, ricotta, rosemary, garlic and parmesan. Drizzle with the butter.
  3. Step 3

    Cover with a piece of greased foil and cook for 50 mins. Uncover and cook for a further 20 mins or until sweet potato is tender and golden brown. Sprinkle with extra rosemary to serve.

    Sweet potato and ricotta bake

    Sweet potato and ricotta bake
    • Serves4
    • Cook time1 hour 10 minutes
    • Prep time15 minutes
    Ingredients
    • 1kg red sweet potatoes, very thinly sliced
    • 500g gold sweet potatoes, very thinly sliced
    • 1 spring onion, thinly sliced
    • 150g fresh ricotta, crumbled
    • 1 rosemary sprig, torn
    • 1 garlic clove, thinly sliced
    • ¼ cup (20g) finely grated parmesan
    • 40g butter, melted
    • Rosemary sprigs, torn, to serve
      Description

      Made with creamy ricotta, this sweet potato bake recipe makes for a delicious meat-free meal. Give this dish a go this week, it's a great weeknight option.

      Method
      1. Step 1

        Preheat oven 180°C. Grease a 24cm round baking dish.
      2. Step 2

        Arrange the sweet potato slices upright in the prepared dish. Sprinkle with the onion, ricotta, rosemary, garlic and parmesan. Drizzle with the butter.
      3. Step 3

        Cover with a piece of greased foil and cook for 50 mins. Uncover and cook for a further 20 mins or until sweet potato is tender and golden brown. Sprinkle with extra rosemary to serve.