Ingredients Needed for Sweet Potatoes and Ricotta With Marshmallows
6 small sweet potatoes
½ cup ricotta
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon cinnamon
2 tablespoons of powdered sugar
5 ounces of marshmallow (14-16 marshmallows)
How to Cook Sweet Potatoes and Ricotta With Marshmallows
- Prick the sweet potatoes with the tip of a knife, place them into a heat-proof bowl, and roast for 25 minutes at 360⁰F/180⁰C.
- Peel them, add them to a bowl and mash them. Add the ricotta, lemon zest, lemon juice, egg, cinnamon, and powdered sugar.
- Season with salt and mix until smooth. Transfer to a 10 x 2 inch (24 x 5 cm) round baking dish and spread it evenly.
- Add the marshmallows and bake for 15 minutes at 360⁰F/180⁰C.