Julie Le Clerc: Baked ricotta with sage and sweet potato

Picture / Carolyn Robertson

Serves 6

olive oil
500g ricotta
4 eggs
3/4 cup grated fresh parmesan
1 cup tightly packed rocket leaves, coarsely chopped
sea salt and freshly ground black pepper
1 large sweet potato (kumara) peeled
1/4 cup sage leaves

1. Preheat oven to 190C.

Lightly oil a 6-hole Texas muffin tin.

2. Place the ricotta and eggs in the bowl and beat to combine. Add the parmesan, rocket and stir to combine. Season with salt and pepper to taste. Divide the mixture between the prepared muffin holes.

3. Coarsely grate the sweet potato (kumara) and arrange a pile on top of each ricotta cake. Scatter with sage leaves and drizzle with a little olive oil.

4. Bake for 30-35 minutes or until golden brown, puffed and set (the ricotta cakes will deflate once removed from the oven). Cool in tins before removing and serving warm.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.