For the sweet potato tart, prepare a cake springform pan (200 mm ø) or a baking sheet with high sides.
Cover the bottom of the springform pan with parchment paper, oil the edges. Preheat oven to 160° C.
Mix ricotta with parmesan and eggs with mixer. Add arugula and herbs, mix further and season.
Pour into the prepared mold and smooth.
Using a peeler, shave sweet potato into long strips. Season with pepper and salt. Mix with a little olive oil. Spread on top of ricotta mixture. Bake for 60 min. on middle rack, let cool.
Fry sage leaves in butter until crisp and sprinkle over sweet potato tart. Serve quickly.
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