I’m admittedly pretty picky when it comes to regular potatoes. I like them as tater tots and thin fries with lots of toppings (like truffle or parmesan!!!), but I don’t really care for them baked and loaded or as chips. However, I make a huge exception when it comes to sweet potatoes. I LOVE sweet potatoes, and probably because they are ideal for that sweet and salty flavor combination I like so much.
I had some sweet potatoes leftover from this perfect fall salad I made a little while ago, so I wanted to see what I could do with them to make a hearty lunch. Since I had fresh chives, ricotta, and some wheat bread hanging around in my kitchen waiting to be used up, the first thing that came to my mind to make was a savory sweet potato toast with those ingredients. I sometimes make avocado toast with ricotta (recipe coming in the future), so I figured sweet potatoes would pair well with ricotta too, since its also creamy, sweet, and full of flavor. It was missing a little something, so I made a balsamic brown butter sauce to go on top.
This dish ended up being SO delicious that I am planning to make it again for a potluck or holiday dinner party in the near future, but instead of toast I will use crostini so they can sit for a bit without the bread getting soft. My bread did start to get soft from the moisture of the ricotta since didn’t toast it too much, but I ate it all so fast that it didn’t matter. 🙂
2 slices of wheat bread (or any bread you like)
1 cup of diced sweet potatoes, 1/4 inch cubes
1/2 small yellow onion, chopped into small pieces
1 tablespoon of olive oil
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1/4 cup of ricotta cheese
1 tablespoon chives, chopped
Balsamic brown butter sauce:
2 tablespoons of butter
2 tablespoons of balsamic vinegar
2 tablespoons of chicken stock
1 tablespoon of brown sugar
1. In a medium/high heat skillet, add olive oil and sauté diced sweet potatoes for 3 minutes.
2. Add onions to the sweet potatoes, season the whole mixture with ground cinnamon, pepper and half of the salt, and cook for an additional 2 minutes. Remove from heat and set aside.
3. In a small bowl, mix together ricotta cheese, chives (reserving about 1/3 for garnish), and remaining salt.
4. Make sweet balsamic brown butter sauce: In a small heavy skillet or pan, cook butter over moderate heat until it turns to a golden brown color and gives off a toasted smell (about 2 minutes). Take pan off heat and add balsamic vinegar, mix well. Return to heat and add chicken broth and brown sugar. Increase heat and boil for 30 seconds. Add salt and pepper.
5. Spread ricotta mixture evenly on toasted bread. Top with sweet potato mixture, remaining chives, and finally, a generous drizzle of balsamic brown butter sauce.
Thanks for stopping by!