Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto
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