Description
A delightful and nutritious dish featuring roasted sweet potatoes filled with creamy ricotta, vibrant cherry tomatoes, and aromatic pesto.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Place the sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper.
- Bake for 45-60 minutes, or until tender.
- Let the sweet potatoes cool slightly, then slice them in half and scoop out some of the flesh.
- In a bowl, mix the ricotta, cherry tomatoes, pesto, and a bit of the sweet potato flesh. Season with salt and pepper.
- Stuff the mixture back into the sweet potato halves.
- Return to the oven and bake for an additional 10-15 minutes.
- Serve warm and enjoy!
Notes
- For a vegan option, substitute ricotta with a plant-based alternative.
- Feel free to add other vegetables or spices to the filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg