Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes, and Pesto Recipe

Introduction

Roasted sweet potatoes stuffed with creamy ricotta, juicy cherry tomatoes, and fragrant basil pesto make a simple yet elegant dish. This recipe highlights natural sweetness and fresh flavors, perfect for a comforting vegetarian meal or a colorful side.

Ingredients

• 4 medium sweet potatoes (about 2 lbs / 900 g)
• 1 cup (250 g) ricotta cheese
• 1 cup (150 g) cherry tomatoes, halved
• 4 tablespoons (60 g) basil pesto
• 2 tablespoons (30 ml) olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: Slice the sweet potatoes in half lengthwise. Place them cut-side down on the prepared baking sheet and drizzle with 1 tablespoon of olive oil.
3. Step 3: Roast for 30 to 35 minutes or until the sweet potatoes are fork-tender and slightly caramelized.
4. Step 4: Flip the sweet potatoes cut-side up and gently scoop out a shallow well from the center of each half.
5. Step 5: Spoon ricotta cheese into each well, about 2 tablespoons per potato half.
6. Step 6: Top each with halved cherry tomatoes and drizzle pesto over them.
7. Step 7: Finish by drizzling the remaining olive oil, seasoning with salt and pepper, and garnishing with fresh basil leaves. Serve warm.

Tips & Variations

• For extra flavor, toast the cherry tomatoes briefly under the broiler before adding them on top.
• Swap ricotta with goat cheese or feta for a tangier taste.
• Add a sprinkle of toasted pine nuts for crunch.
• Use store-bought pesto or make your own for fresher flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through, taking care not to overcook and dry out the sweet potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the sweet potatoes a day ahead and assemble with ricotta, tomatoes, and pesto just before serving to keep everything fresh.

Can I use regular potatoes instead of sweet potatoes?

Regular potatoes can be used, but keep in mind the flavor and texture will be different. Sweet potatoes add natural sweetness and a softer texture that complements the ricotta and pesto well.

Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes, and Pesto Recipe

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★★★★★

4.8 from 258 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This recipe features roasted sweet potatoes stuffed with creamy ricotta cheese, fresh cherry tomatoes, and aromatic basil pesto. Easy to prepare and packed with vibrant flavors, it’s a perfect warm and comforting vegetarian dish ideal for a nutritious lunch or dinner.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes (about 2 lbs / 900 g)
• 2 tablespoons (30 ml) olive oil, divided
• Salt and freshly ground black pepper, to taste

Filling and Toppings

• 1 cup (250 g) ricotta cheese
• 1 cup (150 g) cherry tomatoes, halved
• 4 tablespoons (60 g) basil pesto
• Fresh basil leaves, for garnish

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the sweet potatoes don’t stick during roasting.
2. Prepare sweet potatoes: Slice each sweet potato in half lengthwise. Place them cut-side down on the prepared baking sheet and drizzle with 1 tablespoon of olive oil to help caramelize the surface and add flavor.
3. Roast sweet potatoes: Roast in the preheated oven for 30 to 35 minutes, or until the sweet potatoes are fork-tender and have developed a slightly caramelized exterior.
4. Create wells in sweet potatoes: Remove the roasting pan from the oven and carefully flip the sweet potato halves so the cut side is facing up. Using a spoon, gently scoop out a shallow well in the center of each half to hold the filling.
5. Fill with ricotta: Spoon about 2 tablespoons of ricotta cheese into each sweet potato well, spreading it evenly for a creamy layer.
6. Add tomatoes and pesto: Top the ricotta with halved cherry tomatoes, then drizzle each with basil pesto for an herby, flavorful finish.
7. Season and garnish: Drizzle the remaining olive oil over the filled sweet potatoes. Season with salt and freshly ground black pepper to taste. Finish by garnishing with fresh basil leaves for a fragrant and colorful touch. Serve warm and enjoy.

Notes

• You can prepare the sweet potatoes a day ahead and assemble just before serving for convenience.
• For a vegan version, substitute ricotta with a plant-based cheese or tofu ricotta.
• Add a sprinkle of toasted pine nuts on top for extra crunch and flavor.
• Use homemade pesto or store-bought depending on your preference and time.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Keywords: roasted sweet potatoes, stuffed sweet potatoes, ricotta cheese recipe, cherry tomatoes, basil pesto, vegetarian main dish, Italian cuisine, healthy dinner