Roasted Sweet Potato Stacks with Beetroot, Herbed Ricotta & Walnuts

Suggested Meal Time: Appetizer, brunch, or light dinner
Cuisine Style: Modern European / Vegetarian
Flavor Profile: Sweet, earthy, creamy, nutty, herbaceous

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Ingredients

For the Sweet Potato Base

• 2 large sweet potatoes

• 2 tbsp olive oil

• Salt & black pepper, to taste

• ½ tsp smoked paprika or ground cumin (optional)

For the Beetroot Layer

• 2 medium cooked beetroots (roasted or vacuum-packed)

• 1 tsp olive oil

• A pinch of salt

For the Herbed Ricotta

• 200 g ricotta cheese

• 1 tbsp olive oil

• 1 tsp lemon zest

• 1 tsp lemon juice

• Salt & black pepper, to taste

For the Green Herb Sauce (Pesto-Style)

• 1 cup fresh basil or parsley (or a mix)

• 1 small garlic clove

• 2 tbsp walnuts or pine nuts

• 3–4 tbsp olive oil

• Salt, to taste

For Topping & Garnish

• Toasted walnut halves

• Fresh sage or rosemary leaves

• Optional: honey drizzle or balsamic glaze

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Instructions

1. Roast the Sweet Potatoes

1. Preheat oven to 200°C (400°F).

2. Peel sweet potatoes and slice into thick rounds (about 1.5–2 cm).

3. Toss slices with olive oil, salt, pepper, and smoked paprika.

4. Arrange on a lined baking tray in a single layer.

5. Roast for 25–30 minutes, flipping halfway, until golden, caramelized, and tender.

6. Remove and keep warm.

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2. Prepare the Green Herb Sauce

1. Add herbs, garlic, nuts, olive oil, and salt to a food processor.

2. Blend until thick and slightly chunky (not completely smooth).

3. Taste and adjust seasoning.

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3. Make the Herbed Ricotta

1. In a bowl, combine ricotta, olive oil, lemon zest, lemon juice, salt, and pepper.

2. Mix gently until smooth and creamy.

3. Chill briefly if needed for a firmer texture.

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4. Prepare the Beetroot

1. Slice cooked beetroot into rounds similar in size to the sweet potato slices.

2. Brush lightly with olive oil and season with a pinch of salt.

3. Warm briefly in a pan or oven (optional, but enhances flavor).

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5. Assemble the Stacks

1. Place one roasted sweet potato round on a serving board or plate.

2. Spread a layer of green herb sauce on top.

3. Add a beetroot slice.

4. Spoon a generous dollop of herbed ricotta over the beetroot.

5. Top with toasted walnuts and a small sprig of sage or rosemary.

6. Optional: drizzle lightly with honey or balsamic glaze.

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Calories (Approx.)

• Sweet potato base: 150–180 kcal

• Ricotta layer: 120–150 kcal

• Herb sauce & walnuts: 120–150 kcal
  Total per stack: ~390–450 kcal

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Who This Dish Is Best For

• Vegetarians or plant-forward eaters

• Dinner parties and festive occasions

• Anyone who enjoys layered textures and refined flavors

• A great alternative to meat-based appetizers

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Energy-Saving Tips

• Roast sweet potatoes and beetroot together if space allows.

• Use pre-cooked beetroot to reduce cooking time.

• Make herb sauce and ricotta mixture a day ahead.