Sweet potatoes with ricotta and pomegranate salsa

Sweet potatoes with ricotta and pomegranate salsa

Total: 40 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 297 kcal
, Fat: 15 g
, Carbohydrate: 33 g
, Protein: 7 g

If these sweet potato canapés are served as an aperitif, you'll have to watch yourself as they're incredibly moreish, however they're also very filling. They make a wonderful small meal, a delicious snack or a stunning aperitif. Not only are they healthy, fresh, flavoursome and gluten-free, they're also incredibly simple and quick to prepare.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To bake the sweet potatoes

500 g sweet potatoes, cut into approx. 1 cm slices
1 tbsp olive oil
½ tsp salt

Pomegranate salsa

¼ pomegranate, seeds removed
2 tbsp dried cranberries, finely chopped
1 spring onion incl. green part, cut into thin rings
½ bunch flat-leaf parsley, finely chopped
½ organic orange, use grated zest only
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp liquid honey or maple syrup

To serve

250 g ricotta
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How it's done

To bake the sweet potatoes

Place the sweet potatoes on a baking tray lined with baking paper, brush with oil, season with salt.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.

Pomegranate salsa

In a bowl, mix the pomegranate seeds with all the other ingredients up to and including the honey.

To serve

Plate up the sweet potatoes, top with the ricotta and salsa.

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