Spicy sweet potato, tomato, ricotta and egg bake
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Craig Robertsom
Spicy sweet potato, tomato, ricotta and egg bake
Serves: 6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
290Kcal
Fat
15gr
Saturates
5gr
Carbs
22gr
Sugars
8gr
Fibre
4gr
Protein
14gr
Salt
1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 600g sweet potatoes
- ½ tsp cayenne pepper
- 2 tbsp olive oil
- 1 x 270g pack Vittoria cherry tomatoes, halved
- 1 x 250g pot ricotta
- 6 large eggs
- 1 x 25g pack chives, chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the sweet potatoes into small wedges, leaving the skin on. Put in a large ovenproof baking dish or roasting tin and toss with the cayenne pepper until evenly coated. Add the oil and mix.
- Put in the oven and roast for 20-25 minutes until just tender, then add the cherry tomatoes and continue to roast for a further 10 minutes, until the potatoes are golden and the tomatoes have softened.
- Dot spoonfuls of the ricotta on top of the sweet potato wedges and tomatoes, then crack the eggs over the top. Season generously with salt and pepper, return to the oven and bake for a further 10 minutes until the eggs are set. Scatter over the chives and serve with crusty bread, if you like.
Chef quote
This is a great brunch dish served with crusty bread. If you like things spicy, serve with extra harissa from the jar used in the steak recipe
