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Snack recipe · from the recipe book

Roasted Sweet Potato Ricotta Spread with Crudités

A silky, gently sweet spread of oven-roasted sweet potato whipped with creamy ricotta, served with crisp, cool raw vegetables for scooping.

Roasted Sweet Potato Ricotta Spread with Crudités

Ingredients

  • 3½ medium450 gSweet potatoespeeled and cut into 1-inch cubes
  • 1½ tbsp20 gOlive oil
  • 2 cloves6 gGarlic2 cloves, unpeeled
  • ½ cup120 gPart-skim ricotta
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 cups sliced200 gCucumbercut into spears
  • 4 stalks160 gCelerycut into sticks
  • 2 cups120 gSnow peasstrings removed
  • 1⅔ cups florets150 gBroccolicut into small florets

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the sweet potato and the unpeeled garlic cloves with half of the olive oil on the baking sheet and spread in one layer.
  3. Roast for 25 to 30 minutes, turning once, until the sweet potato is very tender and browned at the edges.
  4. While it roasts, prepare the cucumber, celery, snow peas and broccoli, then chill them until serving.
  5. Let the sweet potato cool for 10 minutes, then squeeze the soft garlic from its skins into a food processor.
  6. Add the roasted sweet potato, ricotta, lemon juice, salt, black pepper and the remaining half of the olive oil, and blend until smooth and fluffy, scraping down the sides.
  7. Spoon the spread into a bowl and serve with the cucumber, celery, snow peas and broccoli for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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