Description
A vibrant and satisfying vegetarian main dish featuring tender roasted sweet potatoes filled with creamy ricotta, burst cherry tomatoes, and fresh pesto.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto (store-bought or homemade)
- 2 tablespoons pine nuts, toasted
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with olive oil, and season with salt and pepper. Place on a baking sheet and roast for 45-50 minutes until tender.
- While sweet potatoes roast, in a small bowl combine ricotta, cherry tomatoes, and 2 tablespoons pesto. Season with salt and pepper to taste.
- Once sweet potatoes are cool enough to handle, slice open lengthwise and gently fluff the insides with a fork.
- Spoon the ricotta mixture evenly into each sweet potato. Drizzle with remaining pesto and sprinkle with toasted pine nuts.
- Garnish with fresh basil leaves and serve warm.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for heat or swap ricotta for goat cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American