Categories: Appetizers
Ingredients
- 3 marshmallows
- 1/2 cup ricotta
- Salt
- 2 sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tbsp. olive oil
- 2 tsp rosemary, chopped
- 1 tsp salt
- 1 baguette, thinly sliced
- Prosciutto slices
- Pepper
Directions
-
Put marshmallows in a microwave-safe bowl and microwave until melted, about 30 seconds. Mix with ricotta and season with salt. Chill 1 hour. Meanwhile, toss sweet potatoes with olive oil, rosemary, and salt on a baking sheet. Bake at 425 until tender, about 30 minutes. Toast the baguette slices in the oven. Top with the ricotta mixture, prosciutto slices and the sweet potatoes. Season with pepper.