Ingredients

• 4 medium sweet potatoes, peeled and sliced into ¼" thick rounds
• 2 tablespoons melted butter
• 1 teaspoon maple syrup
• Kosher salt
• 1 bag marshmallows (10 oz.)
• ½ cup pecan halves

Time + Servings

• Prep time: 10 minutes 
• Total time: 40 minutes 
• Yield: 6 to 8 servings

Directions

• Preheat oven to 400°F. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup. Arrange potatoes in an even layer and season with salt. 
• Bake until potatoes are tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven. Switch oven to broil. 
• Top each sweet potato with a marshmallow and broil until puffed and golden brown, about 2 to 3 minutes; remove from broiler.
• Top each marshmallow with a pecan half. Sprinkle with cinnamon or brown sugar for additional flavor and serve.

Ingredients

• 1½ cups whole milk ricotta cheese
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt
• 2 slices thick-cut bread, such as sourdough, toasted

Time + Servings

• Total time: 15 minutes 
• Yield: 2 servings

Directions

• In a food processor or blender, combine the ricotta and ½ teaspoon kosher salt. Blend briefly to combine; with the motor running, slowly drizzle in the olive oil and continue processing on high speed until the ricotta is smooth and creamy, about 2 to 3 minutes.
• Spread or pipe whipped ricotta onto toast and season with pepper.
• Top with honey, lemon zest or fresh herbs, such as thyme, for added flavor.