Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them with a fork.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Place the sweet potatoes on a baking sheet and bake for 45-50 minutes until tender.
- In a bowl, mix the ricotta cheese, half of the pesto, and cherry tomatoes.
- Once sweet potatoes are done, cut them in half lengthwise and scoop out some flesh.
- Mix the scooped flesh with the ricotta mixture, then spoon it back into the sweet potato halves.
- Top with remaining pesto and bake for an additional 10 minutes.
- Serve warm and enjoy!
Notes
- For added flavor, consider topping with grated parmesan cheese before the final bake.
- This dish can be made vegetarian by ensuring the pesto does not contain cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg