Ricotta, Sweet Potato, Poached Pear Thing: A Recipe

Happy ∏ DayThis is what the Ricotta, Sweet Potato, Poached Pear Thing looks like when served with sour cream and passionfruit.

This is what the critter looked like when freshly out of the oven. I quickly ate the bits that fell off when removing from the tin. Of course I did.

And this is how you make it:


  • half a kilo baked sweet potato
  • half a kilo ricotta
  • three eggs (I used one duck, two chooks)
  • one teaspoon vanilla bean paste
  • one pastry crust – I used filo for this one
  • toppings – whatever you’ve got in the cupboards

  • roast sweet potatoes with jackets on, refrigerate over night
  • preheat oven to 160ºC
  • remove sweet potato, ricotta and eggs from fridge, let sit until room temperature
  • remove jackets from sweet potato
  • beat sweet potato and ricotta until smooth, add vanilla bean paste
  • add eggs one at a time, beat until smooth
  • pour into prepared tin – I used a springform pan because they are easy
  • bake for 45 minutes, test to see if ready
  • if not ready, bake for another 10 minutes, repeat
  • remove from oven when ready, cool a wee bit
  • add toppings and eat if you’d like to have it today
  • cool then refrigerate if you’d like to have it tomorrow
  • I did both

And for the Flickr’ish views:

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