1 tablespoon vegetable oil
2 sweet potatoes, peeled and cubed
2 shallots, finely chopped
1/2 onion, thick sliced
3 tablespoons butter, divided
1 teaspoon garlic powder, divided
3 (1 ounce) cans Artichoke hearts, drained
6 ounces ricotta cheese
3 ounces Parmesan cheese
3 ounces Italian sausage, sliced
In a large pot, combine the oil, potatoes, shallots, onion and onion. Bring to a boil, reduce heat to medium-low, add the butter and approximately mix. Bring to a boil again, decrease heat to middle low, and continue to stir.
Add the garlic powder; stir together with the Artichoke hearts. Set aside.
Simmer spiced potatoes in the broth mixture for 20 minutes, stirring occasionally. Add the ricotta cheese and Parmesan cheese from the pan and stir about until the cheese is melted. Gradually bring to a boil. Remove from heat and stir in the ricotta mixture.
Fry the chilies in remaining olive oil. Thin slice cherry slices on top of the soup. Spoon hot pepper sauce mixture on top of the soup and spread evenly.