Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto

Roasted sweet potatoes are a timeless comfort food—soft, naturally sweet, and incredibly versatile. This Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto recipe takes a simple ingredient and transforms it into a gourmet dish bursting with fresh, vibrant flavors. Creamy ricotta, juicy cherry tomatoes, and aromatic pesto combine to create a deliciously balanced meal that is easy to prepare yet impressive enough for special occasions. Whether you’re serving it as a vegetarian main or a flavorful side, this dish is sure to be a crowd-pleaser.

Ingredients Needed

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, scrubbed clean
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Ricotta Filling:

• 1 cup whole-milk ricotta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh lemon juice

For the Toppings:

• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 2 tablespoons toasted pine nuts (optional, for crunch)
• Fresh basil leaves, for garnish
• 1/4 teaspoon red pepper flakes (optional, for heat)

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Poke a few holes in each sweet potato with a fork to allow steam to escape. Rub each potato with olive oil, salt, and black pepper. Place them on a baking sheet lined with parchment paper and roast for 45-50 minutes or until they are fork-tender.

Step 2: Prepare the Ricotta Filling

While the sweet potatoes are roasting, combine the ricotta cheese, salt, black pepper, garlic powder, and fresh lemon juice in a bowl. Stir until smooth and well blended. Set aside.

Step 3: Prepare the Toppings

In a small bowl, toss the halved cherry tomatoes with olive oil and a pinch of salt. Set aside. If using pine nuts, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.

Step 4: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are done roasting, let them cool for a few minutes. Then, slice them open lengthwise and gently fluff the insides with a fork. Spoon the ricotta mixture into each sweet potato, followed by the cherry tomatoes. Drizzle with pesto and sprinkle with toasted pine nuts, fresh basil leaves, and red pepper flakes if desired.

Step 5: Serve and Enjoy

Serve immediately while warm and enjoy the delightful combination of flavors and textures.

Why This Recipe Works

• Balance of flavors: The creamy ricotta complements the sweetness of the potatoes, while the pesto adds a savory depth.
• Easy preparation: Minimal hands-on time makes this a convenient recipe for any night of the week.
• Nutrient-rich: Packed with fiber, vitamins, and healthy fats, this dish is as nourishing as it is delicious.

Variations & Customizations

Classic Version

Follow the recipe as written for a well-balanced, flavorful dish.

Vegan Version

Swap ricotta for a dairy-free almond-based ricotta alternative and use a vegan pesto.

High-Protein Version

Add grilled chicken, chickpeas, or crispy tofu for an extra protein boost.

Nut-Free Version

Skip the pine nuts or replace them with toasted sunflower or pumpkin seeds.

COOKING Note

For extra crispy skin, place the roasted sweet potatoes under the broiler for 2-3 minutes before serving.

Serving Suggestions

This dish pairs well with a fresh green salad, quinoa, or a side of roasted vegetables. It can be served as a light meal or alongside grilled meats for a heartier option.

Helpful Tips

• Choose evenly sized sweet potatoes to ensure even cooking.
• Use fresh ricotta for the best texture and flavor.
• Roast the cherry tomatoes for a deeper flavor if desired.
• Store leftovers separately to maintain freshness—reassemble just before serving.

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 12g
• Sodium: 350mg
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 7g

Common Mistakes to Avoid

• Overcooking the sweet potatoes: They should be tender but not mushy.
• Using too much pesto: A little goes a long way—drizzle lightly to avoid overpowering other flavors.
• Skipping the seasoning: Adding salt and lemon juice to the ricotta enhances the overall flavor profile.
• Not letting the potatoes cool slightly: This prevents the ricotta from melting too quickly.

Conclusion

This Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto dish is a simple yet elegant way to enjoy wholesome, fresh ingredients. Whether you prepare it for a casual dinner or a special gathering, it’s guaranteed to impress. With its vibrant colors, creamy texture, and rich flavors, it’s a dish that will keep you coming back for more!

Frequently Asked Questions (FAQs)

Q: Can I make this recipe ahead of time?

A: Yes! Roast the sweet potatoes in advance and store them in the refrigerator. Assemble with ricotta and toppings just before serving.

Q: What can I use instead of ricotta?

A: Try cottage cheese, Greek yogurt, or a dairy-free ricotta alternative.

Q: How do I store leftovers?

A: Store components separately in airtight containers in the fridge for up to 3 days.

Q: Can I use store-bought pesto?

A: Absolutely! If you have the time, homemade pesto will provide the freshest flavor.

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