Prevent your screen from going dark
Makes 4 servings 1x
Time 1 1/2 hours (30 minutes active)
Preheat the oven to 325°F. Thoroughly rub sweet potatoes with olive oil and place on a baking sheet, then cook until fork-tender, about 1 hour and 20 minutes.
In a small frying pan, heat neutral oil until it shimmers. Add sprigs of rosemary and fry until crisp, then transfer to a paper towel-lined surface to cool. Remove rosemary needles from their stems — reserve 1/4 of the needles for garnish. Finely chop the rest of the needles, and mix into ricotta with the orange zest. Add fine sea salt to taste. Set the mixture aside.
When the sweet potatoes are almost ready (about 10 minutes from reaching tender), add butter to a large pot on medium-low heat and swirl the pot frequently. Keep on heat until it smells nutty and is brown in color. Separately, warm milk.
Remove sweet potatoes from the oven. Working carefully (they’ll be very hot), slice the skins down the center and peel away entirely. Add skinless sweet potatoes to the brown butter pot and mash together until well-mixed. Slowly pour in the warm milk, and continue stirring. Season with fine sea salt, as needed.
Transfer sweet potatoes to a bowl and top with dollops of the ricotta mixture, fried rosemary needles, a drizzle of maple syrup, and chili oil. Serve and enjoy right away.
— Recipe developed by Erika Houle