Sweet Potato and Ricotta Fritters with Warm Rosemary Cherry Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray, toss with 1 tablespoon olive oil, a pinch of the salt, and a little black pepper. Roast for 20 to 25 minutes, until very tender.

2. 2

   Transfer the roasted sweet potato to a large bowl and mash into a rustic puree. Let it cool for 10 minutes so it does not cook the eggs when mixed.

3. 3

   Add the drained ricotta, eggs, rice flour, grated Parmesan, chives, 1 grated garlic clove, smoked paprika, the remaining salt, and a little more black pepper to the bowl. Mix until you have a thick, moist batter. If it feels too soft, add a little more rice flour.

4. 4

   While the mixture rests for 5 minutes, make the sauce. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds, without letting them brown too much.

5. 5

   Add the cherry tomatoes, fresh rosemary, balsamic vinegar, and honey. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften and become a rustic warm sauce. Adjust with salt and black pepper.

6. 6

   Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Shape the sweet potato mixture into 8 fritters using a spoon or lightly damp hands.

7. 7

   Cook the fritters in batches for 3 to 4 minutes per side, until deeply golden and set. Transfer to a paper towel-lined plate if desired.

8. 8

   Serve the fritters hot with the warm cherry tomato sauce spooned over or alongside. Finish with the fresh basil leaves, torn by hand.