Sweet Potatoes and Ricotta With Marshmallows

  • Difficulty: Basic
  • 30 minutes
  • 4 servings

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.

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 egg
1 tablespoon cinnamon
2 tablespoons of powdered sugar
salt
5 ounces of marshmallow (14-16 marshmallows)

How to Cook Sweet Potatoes and Ricotta With Marshmallows

  1. 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. Peel them, add them to a bowl and mash them. Add the ricotta, lemon zest, lemon juice, egg, cinnamon, and powdered sugar.
  3. 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. Add the marshmallows and bake for 15 minutes at 360⁰F/180⁰C.

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