Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes

• 份量: Ingredients (for 2 servi
• 总时间: 45 minutes

配料

A vibrant, healthy, and flavor-packed dish — creamy ricotta, juicy cherry tomatoes, and aromatic pesto all nestled in roasted sweet potatoes. Perfect as a light dinner or elegant side!

2 medium sweet potatoes, scrubbed clean

150 g ricotta cheese

10–12 cherry tomatoes, halved

2 tbsp basil pesto (store-bought or homemade)

1 tbsp olive oil

1 tsp honey or balsamic glaze (optional, for drizzling)

Salt & freshly ground black pepper, to taste

Fresh basil leaves, for garnish

1 tbsp pine nuts or crushed walnuts (optional, for crunch)

步骤

Roast the Sweet Potatoes

Preheat oven to 200°C (400°F).

Pierce each sweet potato several times with a fork, rub lightly with olive oil, and sprinkle with salt.

Place on a baking sheet and roast for 40–50 minutes, or until tender when pierced with a knife.

Prepare the Filling

In a bowl, mix ricotta with a pinch of salt and black pepper.

Halve the cherry tomatoes and toss them lightly with a drizzle of olive oil and a pinch of salt.

Assemble the Potatoes

Once roasted, cut each sweet potato open lengthwise (don’t cut all the way through).

Fluff the inside gently with a fork.

Spoon in the ricotta mixture, top with cherry tomatoes, and drizzle with pesto.

Finish & Serve

Garnish with fresh basil and optional pine nuts or walnuts.

Drizzle lightly with honey or balsamic glaze for a sweet-savory finish.

Serve warm — every bite is creamy, sweet, and herby perfection!