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Sweet Potatoes and Ricotta with Marshmallows

For this delicious dessert, all ingredients play their part in creating one really creamy treat. The sweet taste gets an upgrade from tangy-sour lemon zest and juice and from spicy cinnamon. You can always replace the sweet potato with pumpkin if you so prefer.
For this delicious dessert, all ingredients play their part in creating one really creamy treat. The sweet taste gets an upgrade from tangy-sour lemon zest and juice and from spicy cinnamon. You can always replace the sweet potato with pumpkin if you so prefer.

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Ingredients

6 small sweet potatoes
½ cup ricotta
1 tablespoon lemon zest
1 tablespoon lemon juice
1 egg
1 tablespoon cinnamon
2 tablespoons of powdered sugar
salt
5 ounces of marshmallow (14-16 marshmallows)

Ingredients

Steps

1
Done

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.

2
Done

Peel them, add them to a bowl and mash them. Add the ricotta, lemon zest, lemon juice, egg, cinnamon, and powdered sugar.

3
Done

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.

4
Done

Add the marshmallows and bake for 15 minutes at 360⁰F/180⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

349 kcal
Calories
9 g
Protein
5 g
Fat
69 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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