Sweet Potato Steaks – a delicious recipe with Sweet Potatoes, Ricotta, Arugula, Cilantro, Serrano Pepper, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Heat oven to 350F.", "Wash and Wipe dry sweet potatoes. Slice then into 1-2 inch thick slices on a bias.", "Line a baking sheet with Silpat or nonstick aluminum foil.
2
Arrange slices on sheet.
3
Brush slices with olive oil on both sides.
4
Season with 1/2 teaspoon salt.
5
Bake slices for 25 minutes till soft.
6
Remove from oven and keep warm.", "While potatoes cook blend arugula, cilantro, serrano pepper, remaining salt, pepper and olive oil into a thick puree. Scrape into a bowl.", "Mix ricotta till smooth.", "Start by topping slices with a scant tablespoon of ricotta. Arrange a dollop of arugula puree on top of ricotta and serve as an appetizer or side."]
490
kcal
Calories
46
g
Fat
14
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large Sweet Potatoes, 3/4 cup Ricotta, 1/2 cup Arugula, 1/2 cup Cilantro, and more.
Yes, Sweet Potato Steaks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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