Honey-Chili Sweet Potato with Ricotta

1. Preheat the oven to 375°F.

2. Peel and cube the sweet potatoes. Heat a large sauté pan over medium heat. Add the butter and let it melt, then add the honey and 3/4 teaspoon salt and mix together until it foams. Add the chili powder, garlic powder, and paprika and mix again.

3. Add the sweet potatoes and toss. Cook for about 7-10 minutes, tossing and allowing the outsides to caramelize.

4. Add the broth, turn the heat up to medium-high, and allow the sweet potatoes to cook for about 7-10 more minutes, tossing every few minutes. When the liquid is cooked off, place the pan in the oven for 30-40 minutes, until they are tender and browned, tossing as they cook.

5. While the potatoes roast, make the ricotta. Mix the ricotta, lime juice, lime zest, cilantro, and remaining 0.5 teaspoon salt together.

6. Spread the ricotta onto a plate, top with the sweet potatoes, and garnish with extra cilantro, honey, and pistachios if desired.