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Preheat the oven to 375.
Heat a large sauté pan over medium high heat and melt the butter. Before the butter starts to brown, add the honey and salt and stir; finally, add the spices and mix together.
Next, add the sweet potatoes and toss. Cook for a few minutes to coat the potatoes in the spice mixture, tossing and allowing the outsides to caramelize, maybe 7-10 minutes.
Add the broth and bring it to a boil, tossing every few minutes. When the liquid has reduced, place the pan in the oven for 15-20 minutes and cook until they are tender and browned.
While the potatoes roast, make the ricotta. Add all ingredients and mix together.
Spread the ricotta onto a plate, top with the sweet potatoes, cilantro, honey and pistachios.