Description
These vibrant roasted sweet potatoes are loaded with creamy ricotta, sweet cherry tomatoes, and a bright basil pesto, making a hearty and flavorful vegetarian main or side dish.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with olive oil. Place on a baking sheet and roast for 40-50 minutes, until tender.
- In a bowl, mix ricotta with salt and pepper. Set aside.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some flesh to create a well, keeping the skin intact. Reserve the scooped flesh for another use or mash and mix into the filling.
- Spoon ricotta mixture into each sweet potato half, then top with cherry tomatoes.
- Drizzle or spoon basil pesto over the top. Return to the oven for 5-10 minutes, until tomatoes soften slightly and filling is warm.
- Garnish with fresh basil leaves if desired and serve warm.
Notes
You can customize the seasonings to taste. For a dairy-free version, use vegan ricotta and pesto.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: Italian-American