Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto

 

Ingredients

For the Roasted Sweet Potatoes:

4 medium sweet potatoes, scrubbed and dried

1 tbsp olive oil

1/2 tsp kosher salt

For the Ricotta Filling:

1 cup whole milk ricotta cheese

1/4 cup shredded mozzarella cheese

1/2 lemon, zested

1/4 tsp black pepper

1 pinch red pepper flakes

For the Toppings:

1 cup cherry tomatoes, halved

1/4 cup prepared basil pesto

2 tbsp pine nuts, toasted

Fresh basil leaves, torn

For Garnish (optional):

Balsamic glaze drizzle

Extra virgin olive oil

Flaky sea salt

Directions

Preheat your oven to 200°C. Line a baking sheet with

parchment paper.

Pierce each sweet potato several times with a fork. Rub

the skins with olive oil and salt.

Place on the baking sheet and roast for 45 to 55 minutes,

or until the potatoes are tender when pierced with a knife.

While the potatoes roast, combine the ricotta, mozzarella,

lemon zest, black pepper, and red pepper flakes in a

small bowl. Stir until well combined.

In another small bowl, toss the halved cherry tomatoes

with a tiny drizzle of olive oil and a pinch of salt.

Once the sweet potatoes are done, remove them from the

oven and let them cool for 5 minutes.

Slice each potato down the center lengthwise and gently

push the ends toward the middle to open them up. Use a

fork to fluff the inside flesh slightly.

Spoon a generous amount of the ricotta mixture into

each potato.

Top with the cherry tomatoes and return to the oven for 5

minutes just until the cheese is warm and the tomatoes

slightly soften.

Remove from the oven and drizzle each potato with a

tablespoon of pesto.

Finish with toasted pine nuts, fresh basil, and a drizzle of

balsamic glaze if desired.