Rachael Ray: Roast Sweet Potatoes + Salsa Verde & Ricotta Cheese

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Rachael Ray: Scott Conant’s Roasted Sweet Potatoes + Salsa Verde & Ricotta Cheese

There’s no denying Scott Conant knows how to prepare a luxurious, flavorful dish. He joined Rachael Ray to share a recipe that can make an incredible appetizer or gourmet side dish. Scott’s latest cookbook “New Italian Cooking” allows readers to get a sneak peek inside the restaurateur’s most coveted dishes, and learn how to make them at home. Gourmet Italian doesn’t have to be reserved for restaurant dining! Thanks to Scott’s visit to The Rachael Ray Show, you can now make his Roasted Sweet Potatoes with Salsa Verde and Ricotta Cheese at home in your own kitchen!

Just click next page to get the recipe.

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Rachael Ray: Scott Conant Roasted Sweet Potatoes + Salsa Verde & Ricotta Cheese Recipe Ingredients

Rachael Ray: Roast Sweet Potatoes + Salsa Verde & Ricotta Cheese

Scott Conant’s Roasted Sweet Potatoes with Salsa Verde and Ricotta Cheese can make the perfect appetizer or side dish this fall! (crimsonninjagirl / Flickr)

For the Salsa Verde:

  • 5 anchovy filets – rinsed well
  • 2 C pitted green olives
  • 2 C extra-virgin olive oil
  • 1 C cocktail onions – drained
  • 2 tbsp capers – drained, washed well
  • 1/2 C cornichons – dried
  • 1 bunch parsley – large stalks removed, washed well

For the Ricotta:

  • 3 tbsp extra-virgin olive oil
  • 2 C good-quality ricotta
  • kosher salt

For the Pumpkin Seeds:

  • 1/2 tbsp extra-virgin olive oil
  • 1/4 C pumpkin seeds
  • kosher salt

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Rachael Ray: Scott Conant Roasted Sweet Potatoes + Salsa Verde & Ricotta Cheese Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Toss the sweet potatoes with oil and salt
  3. Heat 2 skillets over medium-high heat and add a little oil
  4. Arrange the sweet potatoes in the pans and cook for about 6-8 minutes, until they begin to brown
  5. Add a sprig of each herb to each saute pan, then put the pans into the preheated oven
  6. Roast for approximately 10-15 minutes, until tender
  7. When the potatoes are cooked, remove the pans from the oven and throw away the herbs
  8. Sprinkle chili flakes into each pan and let “bloom” in the oil
  9. Divide the vinegar among the two pans and deglaze
  10. Put the sweet potatoes onto a sheet pan and drizzle with some of the leftover sauce from the pan
  11. Set aside at room temperature

For the Salsa Verde:

  1. Mix the anchovies, cocktail onions, olives, capers, and cornichons in a blender
  2. Blend until smooth, then pour into a bowl
  3. Set aside
  4. Add the olive oil and parsley to the blender and puree until smooth, but not too long to keep the vibrant green color
  5. Add the parsley puree and the onion mix a little at a time
  6. Save any leftovers for topping another meal

For the Ricotta:

  1. Whisk the oil and ricotta together
  2. Season with salt
  3. Set aside

For the Pumpkin Seeds:

  1. Preheat the oven to 350 degrees
  2. Put the oil, seeds and salt in a bowl and toss
  3. Turn the seeds out onto a sheet pan lined with a Silpat and toast 8-10 minutes, stirring occasionally, until browned
  4. Set aside

To Assemble:

  1. Shingle the potatoes on a platter, charred side facing up
  2. Drizzle with extra pan glaze, then spoon salsa verde over-top
  3. Top with dollops of ricotta cheese
  4. Sprinkle toasted pumpkin seeds over the entire platter, then finish with a dash of salt

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