Description
TheseRoasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pestoare a perfect balance ofsweet, creamy, and savory flavors. Tender, caramelized sweet potatoes are filled withwhipped ricotta, juicy cherry tomatoes, and a drizzle of fresh pesto, then topped with crunchy pine nuts and fresh basil. This dish issimple yet impressive, making it great for a light meal, side dish, or even a fancy brunch option!
Ingredients
Scale
- 2large sweet potatoes, scrubbed clean
- 1 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 cupwhole-milk ricotta cheese
- ¼ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoongarlic powder
- 1 tablespoonfresh lemon juice
- 1 cupcherry tomatoes, halved
- ¼ cupbasil pesto (store-bought or homemade)
- 1 tablespoonolive oil
- 2 tablespoonstoasted pine nuts (optional)
- Fresh basil leaves, for garnish
- ¼ teaspoonred pepper flakes (optional)
Instructions
- 1️⃣Preheat oven to 400°F (200°C).2️⃣ Poke a few holes in each sweet potato with a fork.3️⃣ Rub witholive oil, salt, and black pepperand place on a parchment-lined baking sheet.4️⃣ Roast for45-50 minutesuntil fork-tender.
- 1️⃣ In a bowl, mixricotta, salt, black pepper, garlic powder, and lemon juice.2️⃣ Stir until smooth and creamy.
- 1️⃣ Tosscherry tomatoeswitholive oil and a pinch of salt.2️⃣ Toastpine nutsin a dry skillet for2-3 minutesuntil golden brown.
- 1️⃣ Let the roasted potatoes cool slightly, then slice open and fluff the insides.2️⃣ Spoon thericotta mixtureinside, followed by thecherry tomatoes.3️⃣ Drizzle withpesto, then top withtoasted pine nuts, fresh basil, and red pepper flakes.
- Serve warm and enjoy the delicious mix of flavors and textures!
Notes
For extra crispiness, broil the sweet potatoes for2-3 minutesbefore stuffing.
Want a lighter option?Uselow-fat ricottaor swap for Greek yogurt.
Pine nuts add a nice crunch, but you can also use chopped walnuts or almonds.
Nutrition
- Calories: 350
- Sugar: 9g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 12g