Sweet potatoes with ricotta and pomegranate salsa

Name: Sweet potatoes with ricotta and pomegranate salsa
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp liquid honey; 2 tbsp dried cranberries; 250 g ricotta; ½ organic oranges; 1 spring onions incl. green parts; ½ bunch flat-leaf parsley; ¼ pomegranates; 500 g sweet potatoes; 1 tbsp balsamic vinegar; 1 tbsp olive oil; ½ tsp salt

salad starter

Total: 40 min. | Active: 20 min.

vegetarian, gluten-free

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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.

Nadja - LouMalou

Ingredients

for 4 person

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 cranberry, 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

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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