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Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto

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A vibrant and satisfying main or side dish: roasted sweet potatoes filled with creamy ricotta, burst cherry tomatoes, and fresh pesto.

Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup basil pesto (homemade or store-bought)
  • 2 tablespoons pine nuts, toasted (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pierce sweet potatoes several times with a fork. Rub with olive oil, salt, and pepper. Place on prepared baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
  3. While sweet potatoes roast, in a small bowl combine ricotta cheese with a pinch of salt and pepper.
  4. In a separate bowl, toss cherry tomatoes with a drizzle of olive oil and salt.
  5. When sweet potatoes are done, let them cool slightly. Slice each in half lengthwise and gently fluff the insides with a fork.
  6. Spoon ricotta mixture into each potato half. Top with cherry tomatoes and dollops of pesto.
  7. Return to oven and roast for an additional 5-10 minutes, until tomatoes soften and cheese warms through.
  8. Remove from oven, sprinkle with toasted pine nuts and fresh basil. Serve warm.

Notes

For a vegan version, substitute ricotta with cashew ricotta and use a dairy-free pesto. For extra protein, add cooked chickpeas or crumbled sausage.

Nutrition

Find it online: https://cheerychop.com/roasted-sweet-potatoes-stuffed-ricotta/