Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes, and Pesto
Tender roasted sweet potatoes are stuffed with creamy ricotta, juicy cherry tomatoes, and fragrant basil pesto.
It’s colorful, nutrient-packed, and satisfying, perfect as a main dish or side.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves: 2–3
Ingredients
For the Sweet Potatoes:
2 large sweet potatoes
1 tbsp olive oil
Salt and pepper, to taste
For the Filling:
½ cup ricotta cheese
1 cup cherry tomatoes, halved
2 tbsp basil pesto (store-bought or homemade)
1 tsp lemon juice
Salt and pepper, to taste
Optional Garnish:
Fresh basil leaves
Grated Parmesan cheese
Pine nuts or walnuts for crunch
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash and dry sweet potatoes. Slice them in half lengthwise.
Brush cut sides lightly with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast 35–40 minutes, until tender when pierced with a fork.
2. Prepare the Filling
In a bowl, mix ricotta, cherry tomatoes, pesto, lemon juice, salt, and pepper.
Adjust seasoning to taste.
3. Stuff the Sweet Potatoes
Once roasted, flip sweet potatoes cut-side up.
Spoon the ricotta-tomato-pesto mixture evenly into each half.
4. Optional Final Bake
For extra warmth and melted topping, bake stuffed sweet potatoes 5–7 minutes more.
Optional: sprinkle with Parmesan or nuts before final bake.
5. Serve
Garnish with fresh basil leaves and a drizzle of extra pesto if desired.
Serve warm as a main dish, side, or light lunch.
Tips & Variations
Make it extra Mediterranean: add olives, sun-dried tomatoes, or capers to the filling.
Swap ricotta for feta or goat cheese for a tangier flavor.
Add roasted chickpeas or cooked quinoa for more protein.
Meal prep friendly: roast sweet potatoes ahead of time and fill just before serving.
Nutritional Information
Calories: ~320 kcal
Protein: 12g
Carbohydrates: 38g
Fat: 14g
Fiber: 6g