Ingredients
- 1 cup ricotta cheese
- 1 cup shredded gruyere, divided
- 1 medium green apple, cored, and chopped
- 1/4 cup chopped fresh chives, divided
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 large (10 ounce) sweet potato, peeled and sliced lengthwise into ¼-inch thickness
- 1/2 cup chopped pecans
Directions
- In a medium bowl, combine ricotta, 3/4 cup shredded gruyere, apples, 3 tablespoons chopped chives, mustard, salt, cayenne pepper, and cinnamon.
- Heat oven to 375°F. Spray baking pan with nonstick cooking spray. Spray 1 or 2 ramakins with nonstick cooking spray and set aside.
- Place sweet potato slices on baking pan.
- Bake for 15 minutes, turning halfway through baking.
- Layer sweet potato slice, ricotta mixture, ending with a sweet potato slice.
- Top with remaining shredded gruyere and pecans.
- Bake an additional 12 to 14 minutes or until cheese is melted and nuts are toasted.
- Sprinkle with remaining chopped chives before serving.
Serves: 1-2
