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Preheat the oven to 375.
Heat a large sauté pan over medium heat. Add the butter and let it melt, then add the honey and salt and mix together. It will foam up. Add the spices and mix again.
Next, add the sweet potatoes and toss. Cook for about 7-10 minutes, tossing and allowing the outsides to caramelize.
Add the broth, then 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. Be sure to toss as they cook.
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.