Ingredients
Scale
For the Sweet Potato Layers
- 600 g sweet potatoes, peeled and very thinly sliced (mandoline)
- 30 g unsalted butter, melted
- Salt and freshly ground white pepper, to taste
For the Truffle Ricotta Cream
- 250 g ricotta cheese
- 1 tbsp white truffle oil
- 1 tsp finely chopped fresh thyme
- ½ tsp fine sea salt
- 30 g grated Parmesan (optional, for richness)
For the Herb Mosaic
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped basil
- 1 tbsp finely chopped parsley
- A handful of micro-greens for garnish
Instructions
- Preheat the oven to 180 °C (356 °F). Brush a small rectangular baking dish with melted butter.
- Layer the sweet potatoes: Arrange a single layer of slices, brush lightly with butter, and season. Repeat until all slices are used, finishing with butter on top.
- Bake covered: Cover tightly with foil and bake for 35–40 minutes, until tender. Remove foil and bake 5 minutes more to set the top.
- Prepare the ricotta: Mix ricotta, truffle oil, thyme, sea salt, and Parmesan until creamy.
- Compress the mille-feuille: Let it cool slightly, then press gently with another dish for 10 minutes to compact the layers.
- Slice neatly: Cut into rectangles or squares.
- Plate and garnish: Serve warm with a scoop of truffle ricotta, a sprinkle of herbs, and micro-greens.
Notes
For cleaner slices, refrigerate for 20 minutes before cutting.
Infuse your melted butter with a sprig of thyme or sage for a subtle, aromatic touch.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main / Side
- Method: Baked
- Cuisine: Modern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 295 kcal
- Sugar: 28 g
- Sodium: 9 g
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 8 g
- Protein: 480 mg
- Cholesterol: 35 mg