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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Fill with ricotta: Spoon about 2 tablespoons of ricotta cheese into each sweet potato well, spreading it evenly for a creamy layer.
- Add tomatoes and pesto: Top the ricotta with halved cherry tomatoes, then drizzle each with basil pesto for an herby, flavorful finish.
- 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
