Description
A vibrant and satisfying vegetarian dish featuring roasted sweet potatoes filled with creamy ricotta, juicy cherry tomatoes, and a zesty homemade pesto.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 30-40 minutes until tender.
- While potatoes roast, make pesto by blending basil, Parmesan, garlic, pine nuts, and olive oil until smooth. Season with salt and pepper.
- Let potatoes cool slightly, then slice open and fluff the insides. Top each with ricotta, cherry tomatoes, and a generous drizzle of pesto.
Notes
You can customize the seasonings to taste.