Description
Roasted sweet potatoes stuffed with creamy ricotta, fresh cherry tomatoes, and homemade pesto for a flavorful and healthy meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 pint cherry tomatoes, halved
- 1/2 cup basil pesto
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them several times with a fork.
- Place the sweet potatoes on a baking sheet and drizzle with olive oil, then season with salt and pepper.
- Roast in the oven for 45-50 minutes, or until tender.
- While the potatoes are roasting, halve the cherry tomatoes and mix them with ricotta and pesto in a bowl.
- Remove the potatoes from the oven, let them cool slightly, then cut a slit down the middle of each one.
- Stuff the potatoes with the ricotta, tomato, and pesto mixture.
- Serve immediately, garnished with extra pesto if desired.
Notes
For a vegan option, substitute ricotta with a plant-based alternative. Ensure pesto is fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main Dish
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 40g
- Protein: 8g