Best 5 Sweet Potato With Kale And Ricotta Recipes
Are you craving a healthy and flavorful dish that combines the natural sweetness of sweet potato with the earthy goodness of kale and the creamy richness of ricotta cheese? Look no further! Our carefully curated selection of sweet potato with kale and ricotta recipes will tantalize your taste buds and provide you with a culinary journey like no other. Get ready to embark on an adventure that showcases the perfect balance of flavors and textures, leaving you feeling satisfied and nourished.
Let's cook with our recipes!
SWEET POTATO AND KALE SPANISH FRITTATA
Provided by Giada De Laurentiis
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
- Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
SWEET POTATO WITH KALE AND RICOTTA
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.
- Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.
- Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.
- Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.
SWEET POTATO WITH KALE AND RICOTTA
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
Provided by www.marthastewart.com
Categories Side
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/316865/sweet-potato-with-kale-and-ricotta
Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 64 mg, Cholesterol 19 mg, SaturatedFat 4 g, Calories 149 kcal, Carbohydrate 4 g, Protein 7 mg, Fat 12 g
SWEET POTATO AND RICOTTA LASAGNA
I took this from a lasagna packet and slightly modified - the original called for pumpkin but I wanted a lower GI meal. Try both sometime. Also, you could really take the total weight of veggies and make up whatever mix you felt like. BTW, this is a really filling meal! If anyone freezes this let me know how it works too!
Provided by Aunty Dotty
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C.
- To make bechamel, melt butter in a pan over low heat.
- Stir in flour and cook for one minute.
- Remove from heat, add bay leaves and nutmeg and gradually stir in milk - I use a whisk from here.
- Return to low heat and keep whisking and stirring for about 5 minutes, should thicken nicely. Put aside, season and remove bay leaves.
- Now heat oil in a large frypan and add onion and garlic.
- Cook over med heat about 2 minutes, then add sweet potato. Cook another 3 minutes.
- Add mushrooms, oregano and zucchini and cook another 5 minutes til veggies are just softening. Remove from heat and add tomatoes and paste.
- To assemble, place half the veggie mix in the bottom of a large shallow oven dish. ( I used a 26cm x 20cm dish, 5cm deep and it was only just big enough! ).
- Top with 1/3 lasagna sheets, cover with all the ricotta and 1/4 the parmesan.
- Top with another 1/3 lasagna sheets, cover with other half veggies and 1/4 parmesan.
- Top with rest of lasagna sheets, cover with the bechamel and rest of parmesan - make sure completely covered.
- Bake for 45 minutes or until nicely golden and tender.
- Serve with a big crunchy salad!
Nutrition Facts : Calories 974.5, Fat 43.4, SaturatedFat 23.1, Cholesterol 113.7, Sodium 977.2, Carbohydrate 110.8, Fiber 12, Sugar 19.8, Protein 40.1
TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE
A tasty, savory version of twice baked sweet potatoes.
Provided by frank11
Categories Side Dish Vegetables Sweet Potatoes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
- Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
- Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
- Bake until heated through, about 30 minutes.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g
Tips for Making Sweet Potato with Kale and Ricotta
- Choose the right sweet potatoes. Look for sweet potatoes that are firm and free of blemishes. Avoid any potatoes that are soft or have bruises.
- Wash the sweet potatoes thoroughly. Before you cook the sweet potatoes, be sure to wash them thoroughly to remove any dirt or debris.
- Pierce the sweet potatoes with a fork. Before you bake the sweet potatoes, pierce them with a fork several times. This will help them to cook evenly.
- Bake the sweet potatoes until they are tender. The baking time will vary depending on the size of the sweet potatoes. However, they are generally done baking when they are soft when pierced with a fork.
- Let the sweet potatoes cool slightly before handling. Once the sweet potatoes are done baking, let them cool slightly before you handle them. This will help to prevent them from breaking apart.
- Mash the sweet potatoes. Once the sweet potatoes are cool enough to handle, mash them until they are smooth. You can use a potato masher, a fork, or even a food processor to do this.
- Add the kale, ricotta cheese, and seasonings. Once the sweet potatoes are mashed, add the kale, ricotta cheese, and seasonings. Stir until everything is well combined.
- Serve the sweet potato mixture immediately. This dish is best served immediately after it is made. However, you can also store it in the refrigerator for up to 3 days.
Conclusion
Sweet potato with kale and ricotta is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy sweet potatoes, give this recipe a try. You won't be disappointed!
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