Ingredients
- 16 oz whole milk ricotta cheese
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 1/2 large sweet potato, diced very small
- 5 sage leaves, roughly chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup pomegranate arils
- 1/4 cup hot honey
Instructions
- In a food processor, whip together ricotta, olive oil, salt and pepper. Pour into serving bowl.
- In a large sauce pan, heat 1 tbsp butter over medium high heat. Add sweet potatoes and cook for 5 minutes. Add in sage and 1 additional tbsp butter. Cook another 5 minutes until potatoes are softened.
- Season potatoes with salt and pepper.
- Pour sweet potatoes over ricotta, top with pomegranate arils, and drizzle hot honey.
- Serve with crostini, veggies, or chips!
Category: appetizer, dip, holiday, snackMethod: no bakeCuisine: AmericanDiet: Gluten Free
