Description
These roasted sweet potatoes are stuffed with creamy ricotta, juicy cherry tomatoes, and basil pesto for a comforting and flavor-packed vegetarian dish.
Ingredients
• 4 medium sweet potatoes (about 2 lbs / 900 g)
• 1 cup (250 g) ricotta cheese
• 1 cup (150 g) cherry tomatoes, halved
• 4 tablespoons (60 g) basil pesto
• 2 tablespoons (30 ml) olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice sweet potatoes in half lengthwise. Place cut-side down on baking sheet and drizzle with 1 tbsp olive oil.
3. Roast for 30–35 minutes or until fork-tender and slightly caramelized.
4. Flip sweet potatoes cut-side up and gently scoop out a shallow well in each half.
5. Spoon ricotta into each well, about 2 tbsp per potato half.
6. Top with halved cherry tomatoes and drizzle with pesto.
7. Finish with remaining olive oil, salt, pepper, and fresh basil. Serve warm.
Notes
– Goat cheese or whipped feta can be used instead of ricotta.
– Swap basil pesto for sun-dried tomato pesto for a richer flavor.
– Roasted sweet potatoes can be made a day ahead and reheated before serving.
– Add roasted chickpeas or cooked quinoa for extra protein.
– Not recommended for freezing due to ricotta texture.
- Prep Time: 10
- Cook Time: 35
- Method: Oven-Roasted
- Cuisine: Mediterranean