Sweet Potato Steaks

• 2 large Sweet Potatoes
• 3/4 cup Ricotta
• 1/2 cup Arugula
• 1/2 cup Cilantro
• 1 Serrano Pepper
• 1/4 cup Olive Oil
• 1/2 + 1/2 teaspoons Kosher Salt
• A few grinds of Black Pepper
• 1-2 tablespoons Olive Oil

1. Heat oven to 350F.
2. Wash and Wipe dry sweet potatoes. Slice then into 1-2 inch thick slices on a bias.
3. Line a baking sheet with Silpat or nonstick aluminum foil.rnArrange slices on sheet.rnBrush slices with olive oil on both sides. rnSeason with 1/2 teaspoon salt.rnBake slices for 25 minutes till soft.rnRemove from oven and keep warm.
4. While potatoes cook blend arugula, cilantro, serrano pepper, remaining salt, pepper and olive oil into a thick puree. Scrape into a bowl.
5. Mix ricotta till smooth.
6. Start by topping slices with a scant tablespoon of ricotta. Arrange a dollop of arugula puree on top of ricotta and serve as an appetizer or side.

sweet potatoes, ricotta, arugula, cilantro, serrano pepper, olive oil, black pepper, olive oil

Taken from food52.com/recipes/40812-sweet-potato-steaks (may not work)