Instructions

1. 1

   Begin by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a small saucepan, warm the oil over medium heat. Once it’s heated, introduce the rosemary. Allow the rosemary to sizzle in the oil for approximately 2-3 minutes, then remove it and place it on a paper towel-lined plate to drain. Keep the saucepan with the infused oil for later use.

3. 3

   In a bowl, coat the sweet potato with 1 tablespoon of the rosemary oil, along with ¼ teaspoon of salt and freshly cracked black pepper. Spread it out on the baking sheet and roast in the oven until it becomes caramelized and tender, which should take about 15 to 20 minutes.

4. 4

   Using the same saucepan that holds the leftover rosemary oil, sauté the shallot over medium-low heat until it becomes fragrant, roughly 3-4 minutes. Add in the cranberries and balsamic vinegar; reduce the heat and let it simmer until the balsamic thickens to a syrupy texture, around 7-10 minutes.

5. 5

   To prepare the whipped ricotta, combine ricotta cheese, cottage cheese, garlic, 1 tablespoon of water, ½ teaspoon of salt, and freshly cracked black pepper in a food processor. Blend the mixture until it becomes light and smooth.

6. 6

   Spoon the whipped ricotta into a shallow serving dish and layer it with the roasted sweet potatoes, cranberry mixture, pumpkin seeds, and crispy rosemary leaves. Accompany with fresh crudités and slices of baguette for dipping.

Nutrition Information

Notes & Tips

• Yield 4 cups