Description
A vibrant and satisfying vegetarian dish featuring roasted sweet potatoes filled with creamy ricotta, juicy roasted cherry tomatoes, and a fresh basil pesto.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 cup whole-milk ricotta cheese
- 1 pint cherry tomatoes, halved
- 1/2 cup prepared basil pesto
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, rub with 1 tablespoon olive oil, and place on a baking sheet. Roast for 45-50 minutes until tender.
- Toss cherry tomatoes with remaining olive oil, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for the last 15-20 minutes of the sweet potato cooking time until softened.
- Let sweet potatoes cool slightly, then slice each open lengthwise. Fluff the insides with a fork.
- In a bowl, mix ricotta with half of the pesto. Divide the ricotta mixture among the sweet potatoes, spooning it into the center.
- Top each stuffed potato with roasted cherry tomatoes, drizzle with remaining pesto, and garnish with fresh basil leaves before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American