Description
A vibrant and wholesome dish featuring tender roasted sweet potatoes filled with creamy ricotta, burst cherry tomatoes, and a drizzle of basil pesto. Perfect as a hearty main or impressive side.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup ricotta cheese
- 1/4 cup basil pesto (store-bought or homemade)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce each sweet potato several times with a fork, then rub with 1 tablespoon olive oil and season with salt. Place on the baking sheet and roast for 45–50 minutes until tender when pierced with a fork.
- While the potatoes roast, toss the cherry tomatoes with remaining 1 tablespoon olive oil and a pinch of salt. Spread on a separate baking sheet and roast for 15–20 minutes until softened and slightly charred.
- Remove potatoes from the oven and let cool slightly. Use a knife to split each potato lengthwise, then fluff the flesh with a fork.
- Top each potato with a generous spoonful of ricotta, a portion of roasted cherry tomatoes, and a drizzle of basil pesto. Season with black pepper and garnish with fresh basil leaves.
- Serve immediately while warm.
Notes
You can customize the seasonings to taste. For a vegan version, substitute ricotta with a dairy-free alternative and use vegan pesto.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: Italian-American