Sweet potatoes with ricotta

Try this recipe from the now defunct website Preserve by celebrity Blake Lively:

Add a bright pop and a savory sweetness to your table with this easy-to-make, crowd-pleasing dish.

“A time-honored tradition, sweet potatoes have long been the stars of festive Thanksgiving menus and holiday leftovers alike. The honeyed flavor and velvety texture of these stuffed sweet potatoes can be sprinkled with all your seasonal favorites. We topped ours off with creamy ricotta, nutty Parmesan, plump grapes and a drizzle of nectarous honey for a delectable twist on the classic autumnal recipe.”

  • 8 stuffed potatoes


  • 8 small sweet potatoes
  • 1 c ricotta
  • 3/4 c grated Parmesan
  • small bunch grapes
  • 1/2 c honey
  • 1/2 bunch of fresh oregano
  • 1 pinch vanilla salt
  • 1 pinch Pepper


  1. Pre-heat oven to 400 degrees F.
  2. Wash sweet potatoes, thoroughly scrubbing the skins. Place sweet potatoes on a baking tray. Drizzle with olive oil and sprinkle with salt. Bake for 40 minutes until the tip of the knife can easily pierce the skins. Remove the tray from the oven and let cool.
  3. Combine ricotta with Parmesan; add a pinch of salt and pepper and mix. Cut the grapes in half; set aside.
  4. Place sweet potatoes on a platter, and then slice the skin lengthways. Using both hands, push the sides together, so the inside of the sweet potato pushes up through the top skin. Spoon a dollop of ricotta over the top. Add some grapes to the top of the ricotta. Drizzle honey over the sweet potatoes and scatter oregano for an added touch.
  5. Finish with a pinch of Tahitian Vanilla Salt and pepper. Serve and delight in the delectable decadence.


  • 8