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.