Description
A vibrant and satisfying vegetarian dish featuring tender roasted sweet potatoes filled with creamy ricotta, juicy roasted cherry tomatoes, and a fresh basil pesto.
Ingredients
- 4 medium sweet potatoes
- 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). Scrub sweet potatoes, pat dry, and pierce several times with a fork. Rub with 1 tablespoon olive oil and place on a baking sheet. Roast for 45-50 minutes, or until tender.
- While potatoes roast, 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 potato cooking time, until softened and slightly blistered.
- Let potatoes cool slightly, then slice each lengthwise and gently fluff the insides with a fork. Spoon ricotta into each potato, top with roasted cherry tomatoes, and drizzle generously with pesto. Garnish with fresh basil and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American