Description
Sweet potatoes are roasted until tender, then stuffed with a creamy ricotta mixture, burst cherry tomatoes, and a vibrant basil pesto. A rustic, satisfying main or side dish that’s bursting with flavor and color.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto, plus more for drizzling
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and rub with olive oil. Place on a baking sheet and roast for 40-50 minutes, until fork-tender.
- In a bowl, mix ricotta, minced garlic, salt, and pepper until well combined.
- When sweet potatoes are cool enough to handle, cut a slit lengthwise and gently fluff the inside with a fork.
- Spoon the ricotta mixture into each sweet potato, then top with cherry tomatoes.
- Drizzle with pesto and sprinkle with Parmesan if using. Return to the oven for 5-7 minutes, until warm.
- Garnish with fresh basil and serve immediately.
Notes
You can customize the seasonings to taste. Add red pepper flakes for a spicy kick or swap the pesto for a sundried tomato version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American