Description
A vibrant and satisfying vegetarian dish featuring sweet potatoes roasted to perfection, then stuffed with creamy ricotta, juicy cherry tomatoes, and a zesty pesto.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wash and dry sweet potatoes, then pierce with a fork. Rub with olive oil and season with salt and pepper.
- Place sweet potatoes on a baking sheet and roast for 30-40 minutes, or until tender when pierced with a fork.
- While potatoes roast, mix ricotta, pesto, garlic powder, salt, and pepper in a bowl. Gently fold in cherry tomatoes.
- Once sweet potatoes are cooked, let cool slightly. Slice each potato open lengthwise and fluff the insides with a fork.
- Spoon the ricotta and tomato mixture into each sweet potato. Garnish with fresh basil leaves and serve warm.
Notes
You can customize the seasonings to taste.