Sweet potatoes with ricotta and pomegranate salsa

Total time: 40m
Preparation Time: 20m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 297 Kcal, 7g Protein, 33g Carbohydrates, 15g Fat


  • To bake the sweet potatoes
  • 500 g sweet potato, cut into approx. 1 cm slices
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • Pomegranate salsa
  • 0.25 pomegranate, seeds removed
  • 2 tbsp dried cranberries, finely chopped
  • 1 spring onions incl. green parts, cut into thin rings
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.5 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

View these products


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home