Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto

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Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto is one of those recipes that came to life without much planning — just a craving for something warm, nourishing, and full of flavor. I had a few fresh ingredients from the local market and decided to toss them together. What came out of the oven was so satisfying that it quickly became a regular on our dinner table.

Roasting the sweet potatoes brings out their rich, caramelized sweetness. Pair that with creamy ricotta, juicy cherry tomatoes, and a drizzle of vibrant pesto — and suddenly you’ve got a dish that’s rustic, comforting, and deeply flavorful. Every bite is soft, herby, and just a little bit tangy in the best way.

If you’ve loved my Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle or enjoyed the festive flavors in Maple Pecan and Brie Stuffed Sweet Potatoes, this version leans into a more savory, Mediterranean-inspired direction.

 Want more cozy, flavor-packed recipes like this? Be sure to follow and subscribe on Pinterest: pinterest.com/recipesbysylvia.

Why You’ll Love This Recipe

There’s a lot to adore about these Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto — especially if you love meals that look beautiful and taste even better.

First, it’s incredibly easy to make. With just a handful of ingredients and minimal prep, you can have something truly comforting on the table in under an hour.

Then there’s the flavor: the sweet, roasted potato base paired with creamy ricotta, burst cherry tomatoes, and herby pesto creates the kind of balance that feels both cozy and fresh. It’s a combination that’s earthy, tangy, and a little bit indulgent — without ever being heavy.

You’ll also love how versatile it is. It works well as a light vegetarian dinner, a colorful side dish, or even a brunch centerpiece.

Plus, if you’re already a fan of recipes like my Grilled Zucchini Rollups Stuffed with Lemon Basil Ricotta or Ricotta and Lemon Zest Ravioli with Burst Tomatoes, this dish will hit that same satisfying note with even less effort.

Ingredients & Preparation

Ingredient Breakdown

To make these Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto, you only need a few staple ingredients, but each one brings depth and balance. From the sweet, roasted flesh to the creamy cheese and herbaceous pesto, every bite feels comforting yet vibrant.

Here’s everything you’ll need:

 Ingredients Table

Ingredient	Amount	Notes
Sweet potatoes	4 medium (about 2 lbs / 900 g)	Scrubbed, halved lengthwise
Ricotta cheese	1 cup (250 g)	Use whole-milk for extra creaminess
Cherry tomatoes	1 cup (150 g)	Halved, preferably ripe and juicy
Pesto	4 tbsp (60 g)	Classic basil pesto or homemade
Olive oil	2 tbsp (30 ml)	Extra virgin for better flavor
Salt & black pepper	To taste	Adjust as needed
Fresh basil leaves	For garnish	Optional, but recommended

Each ingredient has a purpose — and together, they build layers of flavor that are far more than the sum of their parts.

 Tools & Substitutions

This recipe is straightforward and doesn’t demand fancy tools. All you need is:

• A baking tray

• Parchment paper (optional but helpful)

• A sharp knife

• Mixing bowls

• Spoon for scooping

Substitutions & Add-ins:

• No ricotta? Use whipped feta, goat cheese, or even cottage cheese for a tangier twist.

• No pesto on hand? Try sun-dried tomato pesto or a quick homemade version with basil, olive oil, garlic, and nuts.

• Want to bulk it up? Add roasted chickpeas, sautéed spinach, or a few spoonfuls of quinoa before serving.

These options let you tweak the recipe depending on what’s in your fridge — without compromising the flavor or structure.

If you enjoy flexible vegetarian dishes like this, you might also love my Roasted Eggplant Boats with Herbed Ricotta or Oven-Roasted Tomatoes and Burrata with Hot Honey.

 Cooking Instructions & Tips

Step-by-Step Cooking Method

Making these Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto is surprisingly simple, yet the results feel gourmet. Follow these steps for a smooth, flavorful experience in the kitchen:

1. Preheat the Oven

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Sweet Potatoes

Wash the sweet potatoes thoroughly and slice them in half lengthwise, leaving the skins on. Place them cut-side down on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil.

3. Roast Until Tender

Roast for 30–35 minutes, or until the sweet potatoes are fork-tender and the edges are slightly caramelized. The roasting brings out their natural sweetness.

4. Create a Small Well

Carefully remove the sweet potatoes from the oven and flip them cut-side up. Using a spoon, gently scoop out a small amount of flesh to create a shallow well for the filling. (Save the scooped-out bits for another recipe or mix back into the filling.)

5. Fill with Ricotta

Spoon about 2 tablespoons of ricotta into each sweet potato half. Use the back of the spoon to gently spread it.

6. Add Tomatoes and Pesto

Top with a few halved cherry tomatoes, pressing them into the ricotta. Then drizzle each potato with about ½ tablespoon of pesto.

7. Final Drizzle & Garnish

Finish with a light drizzle of the remaining olive oil, season with salt and black pepper, and garnish with fresh basil leaves.

 Tips and Tricks to Perfect It

• Choose uniform potatoes so they cook evenly and present well on the plate.

• For creamier results, whip the ricotta with a splash of milk before stuffing.

• Want extra flavor? Add roasted garlic or a sprinkle of chili flakes over the top.

• Don’t skip the garnish — the fresh basil brings everything together.

• Roast the cherry tomatoes separately if you prefer a deeper, jammy flavor.

If you’re into customizable dishes, you might also enjoy my Sweet Potato Rounds with Herbed Ricotta or the earthy flavors in Stuffed Sweet Potatoes with Burrata & Sage Pesto.

Serving, Storing & Pairing

What to Serve with It

These Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto are hearty enough to stand alone, but they also pair beautifully with a variety of sides and mains depending on the occasion.

For a light lunch, serve them with a crisp green salad tossed in lemon vinaigrette or alongside a chilled soup like gazpacho. On cooler days, they go wonderfully with a bowl of creamy soup or warm grain salad.

I often enjoy pairing them with something equally fresh but with a contrasting texture — like the Oven-Roasted Tomatoes and Burrata with Hot Honey for a sweet-and-savory twist or the Roasted Eggplant Boats with Herbed Ricotta and Tomatoes for a full vegetarian spread.

This dish also shines as part of a brunch board — just cut the sweet potatoes into smaller portions and serve them on a platter with crackers, nuts, and fresh fruit.

How to Store and Reheat

If you have leftovers, you’re in luck — these sweet potatoes store and reheat beautifully.

• To Store: Place them in an airtight container in the refrigerator for up to 3 days. Keep the garnishes (like basil) separate if possible so they stay fresh.

• To Reheat: Warm them in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through. You can also microwave them, though the oven preserves the texture best.

• To Freeze: While the sweet potatoes freeze well on their own, the ricotta can change texture slightly. If freezing, consider stuffing them after reheating the base, for best consistency.

If you’re prepping for guests or meal planning, you can roast the potatoes a day ahead and assemble them just before serving. The flavors deepen overnight, making the dish even more delicious the next day.

FAQ: Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto

1. Can I make this recipe ahead of time?
Yes, you can roast the sweet potatoes and prepare the ricotta filling in advance. Store everything separately and assemble just before reheating for best texture and flavor.

2. What’s the best pesto to use?
Classic basil pesto works perfectly, but feel free to use sun-dried tomato pesto or arugula pesto for a twist. Homemade or high-quality store-bought options both work well.

3. Can I substitute ricotta with something else?
Absolutely. Goat cheese, whipped feta, or cottage cheese are all great alternatives, depending on the flavor and texture you’re after.

4. Is this dish suitable for meal prep?
Yes! These stuffed sweet potatoes hold up well in the fridge for 2–3 days, making them great for lunchboxes or quick dinners during the week.

5. Can I freeze this dish?
You can freeze the roasted sweet potatoes, but for best results, add the ricotta and toppings after reheating. Ricotta tends to become watery when frozen and thawed.

6. What protein can I serve this with?
If you’re not keeping it vegetarian, try pairing it with grilled chicken, salmon, or crispy chickpeas for added protein.

Conclusion

These Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto are proof that you don’t need complicated ingredients to create something truly comforting, flavorful, and memorable. Whether you’re making a cozy weeknight dinner or hosting a casual brunch, this dish delivers warmth, color, and satisfaction in every bite.

It’s one of those recipes you’ll come back to again and again — easy to customize, quick to prepare, and always a hit with both vegetarians and meat-lovers alike.

If you’re feeling inspired, you might also want to try my Grilled Zucchini Rollups Stuffed with Lemon Basil Ricotta or the comforting Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto — both perfect companions to this flavor-packed dish.

If you made these Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes and Pesto, I’d love to hear how it turned out!

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