Ingredients:
2 large or 4 small sweet potatoes, peeled and cut into ¼” cubes
3 scallions, sliced into small pieces (use both the green and white parts)
2 Tbsp parsley, chopped
½ to 1 cup ricotta cheese, or more if you love ricotta
salt and pepper to taste
DRESSING:
1 ½ Tbsp red or white wine vinegar
1 ½ Tbsp Dijon mustard
1 Tbsp honey
¼ cup olive oil
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Steam the chopped sweet potatoes until they are tender, but not mushy. Alternatively, cube and roast them until tender. Do not let them get mushy!
- Allow the sweet potatoes to cool slightly in a bowl, and then add the scallions and parsley.
- Mix the ricotta with salt and pepper to taste and set aside.
- Put all the dressing ingredients together and shake or whisk until combined. Pour the dressing over the sweet potato mixed and toss gently to combine.
- Drop spoonfuls of the ricotta all over the top and serve.
Adapted from The Moosewood Restaurant Cookbook