Description
A vibrant and satisfying vegetarian dish featuring sweet potatoes roasted to perfection, then 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
- 1/4 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). Scrub sweet potatoes, pierce with a fork, and rub with 1 tablespoon olive oil. Roast for 30-40 minutes until tender.
- In a bowl, mix ricotta, pesto, garlic powder, salt, and pepper. Gently fold in cherry tomatoes.
- Once sweet potatoes are cooked, slice each open lengthwise and fluff the insides with a fork.
- Stuff each sweet potato with the ricotta and tomato mixture. Drizzle with remaining olive oil and return to oven for 5 minutes to warm through.
- Garnish with fresh basil leaves and serve immediately.
Notes
You can customize the seasonings to taste.