Description
Sweet potatoes are roasted until tender, then stuffed with a creamy ricotta and pesto mixture, topped with juicy roasted cherry tomatoes for a vibrant and satisfying meal.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1/4 cup basil pesto
- 1 cup cherry tomatoes, halved
- 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). Scrub sweet potatoes and pierce with a fork. Rub with 1 tablespoon olive oil and season with salt. Place on a baking sheet and roast for 30-40 minutes, until tender.
- In a bowl, mix ricotta, pesto, garlic powder, salt, and pepper until well combined.
- Toss cherry tomatoes with remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast for the last 10 minutes of sweet potato cooking time.
- Once sweet potatoes are cooked, slice each open lengthwise and fluff the inside with a fork. Spoon the ricotta-pesto mixture into each potato, top with roasted cherry tomatoes, and garnish with fresh basil.
Notes
You can customize the seasonings to taste.