Description
A vibrant and healthy dish featuring roasted sweet potatoes stuffed with creamy ricotta, juicy cherry tomatoes, and a fresh basil pesto.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- 1 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 scrub sweet potatoes, then pat dry.
- Pierce sweet potatoes with a fork, rub with olive oil, and season with salt and pepper. Roast on a baking sheet for 45-50 minutes until tender.
- While potatoes roast, mix ricotta with garlic powder, salt, and pepper in a bowl. Set aside.
- In a separate bowl, toss cherry tomatoes with a pinch of salt and pepper.
- Once potatoes are cooked, let cool slightly. Slice each potato open lengthwise and fluff the insides with a fork.
- Stuff each potato with ricotta mixture, top with cherry tomatoes, and drizzle generously with pesto.
- Garnish with fresh basil leaves and serve warm.
Notes
You can customize the seasonings to taste.