Mother’s Day Brunch: Honey Ricotta Stuffed Sweet Potatoes
Surprise Mom with a delicious and elegant brunch! These baked sweet potatoes are filled with creamy ricotta, a touch of honey, and warm cinnamon, then topped with crunchy walnuts for the perfect blend of flavors. A simple yet indulgent treat for a special occasion!
Ingredients:
4 medium sweet potatoes
1 cup ricotta cheese
2 tbsp honey, plus extra for drizzling
1 tsp vanilla extract
½ tsp cinnamon
A pinch of salt
¼ cup chopped walnuts or pecans (optional)
Fresh mint leaves for garnish
Instructions:
Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Pierce each sweet potato with a fork and place them on a baking sheet.
Bake for 45-60 minutes, until soft.
Let them cool slightly, then slice in half and scoop out a bit of the flesh, leaving a border around the edges.
Prepare the Creamy Ricotta Filling
In a mixing bowl, combine ricotta cheese, honey, vanilla extract, cinnamon, and salt.
Stir until smooth and creamy.
Assemble & Garnish
Spoon the ricotta mixture into each sweet potato half.
Sprinkle with chopped walnuts or pecans for added crunch.
Drizzle with extra honey and garnish with fresh mint leaves.
Serving Tips:
Pair with a warm cup of coffee, fresh fruit, or a mimosa for the ultimate Mother’s Day brunch experience!
Prep Time: 15 mins | Cook Time: 60 mins | Servings: 4
Treat Mom to a nutritious, naturally sweet, and creamy brunch favorite!
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