Preheat oven to 400°F (200°C).
Brush sweet potato halves with olive oil and place cut-side up on a baking sheet.
Roast for 30–35 minutes, until tender and lightly caramelized.
Top each roasted sweet potato half with a generous spoonful of ricotta cheese.
Sprinkle with chopped pistachios, lemon zest, and fresh mint.
Drizzle lightly with honey and garnish with microgreens.
