I’m often asked, “How do you come up with all of these recipes?” which is quickly followed with, “I could never do it!”
My response is this..
.. First, I say, “Ahh, if you quit your job and devoted yourself to making recipes, you could do it too!”, because it’s the truth – it’s what I think about all day, every single day!
The second part of my response is this: I get inspiration from everywhere – places I travel to, meals my mother and grandparents have made me, flavors or meals I’m craving, and most often, restaurants I dine at.
I love pulling inspiration from restaurants for a couple of reasons. 1) Restaurant chefs in New York City are some of the best in the world, so the food is on point, and 2) What’s better than having a great meal at a restaurant and then being able to make it healthier and for yourself?
Last weekend, I went to Brooklyn to visit my friend’s holiday pop-up market in Williamsburg at the gorgeous William Vale hotel. We shopped around, bought some gifts, and then went shopping around the area.
Shopping always makes me hungry, so we went to one of our favorite spots in Williamsburg: Marlow & Sons. It’s a very intimate restaurant with a small menu – but everything is absolutely incredible.
We ordered a few things (we always share, we rarely ever order our own dishes) and while everything was delicious (the cabbage soup was the best cabbage soup I’ve ever had in my entire life), the sweet potato and baked ricotta dish was mind-blowing.
Long story short, I was inspired by that meal and created my own version, using spiralized sweet potatoes. This version serves two large servings (it could be broken up into four smaller servings if you’re watching your calories) and is great to have as a dessert, as a side dish, or as an appetizer.
Bring this to a holiday potluck and you’ll be the talk of the town!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 17 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze
- 1 medium sweet potato peeled, Blade C, noodles trimmed
- salt and pepper
- ¼ teaspoon ground cinnamon
- ½ heaping cup ricotta cheese
- ¼ teaspoon dried rosemary
- 2 tablespoons chopped pecans
- For the balsamic glaze:
- ¾ cup balsamic vinegar
- 2 tablespoons honey
- Preheat the oven to 375 degrees.
- Place a large nonstick skillet over medium-high heat. Once heated, add the sweet potato noodles and toss for 7-10 minutes or until cooked through.
- In a small dish or omelette pan, spread out about 2 tablespoons of ricotta. Sprinkle with half of the rosemary. Then, add in the sweet potato noodles, making two pockets for the remaining cheese. Add the cheese to the pockets and sprinkle with rosemary and pecans. Bake for 15-20 minutes or until the cheese is lightly browned and the sweet potato noodles have cooked through.
- Meanwhile, make the glaze. In a small bowl, whisk together the ingredients and pour into a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes until thickens. Stir occasionally. Note that you won't use all of the glaze, and it's very sticky, so once you use it, immediately clean your pot.
- When ricotta and sweet potatoes are done, drizzle with the balsamic glaze and serve immediately.