Baked Ricotta with Balsamic Brown Butter
 
 
Ingredients
  • 1½ pounds sweet potato, scrubbed, unpeeled, in ¾- to 1-inch coins
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • ΒΌ cup unsalted butter
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper
  • 16 ounces ricotta cheese
  • Flaky sea salt
  • 1 tablespoon chopped flat-leaf parsley leaves, for garnishing
Instructions
  1. To make the sweet potato coins, preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece- the undersides should be dark and should release from the pan with no effort. Sprinkle with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
  2. To make the balsamic brown butter sauce, in a small pot, melt the butter over low heat and cook, stirring, until deep brown, about 6 minutes. Remove from the heat and let cool for 2 minutes. Add the vinegar, salt, and pepper. Taste and adjust accordingly. Keep warm.
  3. When you're ready to serve, preheat the broiler. To serve, place the ricotta in one large (2-quart) baking dish, slightly mounding the cheese in the center. Broil until browned across the top and heated all the way through, 14 to 20 minute. Sprinkle with the sea salt and drizzle each portion with a few spoonfuls of the brown butter sauce. Garnish with parsley and serve with the sweet potato coins and extra brown butter sauce on the side.
Recipe by Allons-Eat! at https://www.allonseat.com/baked-ricotta-with-balsamic-brown-butter/