Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto

this RECIPE

These Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto are a perfect balance of sweet, creamy, and savory flavors. Tender, caramelized sweet potatoes are filled with whipped ricotta, juicy cherry tomatoes, and a drizzle of fresh pesto, then topped with crunchy pine nuts and fresh basil. This dish is simple yet impressive, making it great for a light meal, side dish, or even a fancy brunch option!

Ingredients

For the Roasted Sweet Potatoes:

• 2 large sweet potatoes, scrubbed clean
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Ricotta Filling:

• 1 cup whole-milk ricotta cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 1 tablespoon fresh lemon juice

For the Toppings:

• 1 cup cherry tomatoes, halved
• ¼ cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 2 tablespoons toasted pine nuts (optional)
• Fresh basil leaves, for garnish
• ¼ teaspoon red pepper flakes (optional)

Instructions

Step 1: Roast the Sweet Potatoes

1️⃣ Preheat oven to 400°F (200°C).
2️⃣ Poke a few holes in each sweet potato with a fork.
3️⃣ Rub with olive oil, salt, and black pepper and place on a parchment-lined baking sheet.
4️⃣ Roast for 45-50 minutes until fork-tender.

Step 2: Prepare the Ricotta Filling

1️⃣ In a bowl, mix ricotta, salt, black pepper, garlic powder, and lemon juice.
2️⃣ Stir until smooth and creamy.

Step 3: Prep the Toppings

1️⃣ Toss cherry tomatoes with olive oil and a pinch of salt.
2️⃣ Toast pine nuts in a dry skillet for 2-3 minutes until golden brown.

Step 4: Assemble the Stuffed Sweet Potatoes

1️⃣ Let the roasted potatoes cool slightly, then slice open and fluff the insides.
2️⃣ Spoon the ricotta mixture inside, followed by the cherry tomatoes.
3️⃣ Drizzle with pesto, then top with toasted pine nuts, fresh basil, and red pepper flakes.

Step 5: Serve & Enjoy

Serve warm and enjoy the delicious mix of flavors and textures!

Notes

• For extra crispiness, broil the sweet potatoes for 2-3 minutes before stuffing.
• Want a lighter option? Use low-fat ricotta or swap for Greek yogurt.
• Pine nuts add a nice crunch, but you can also use chopped walnuts or almonds.

Helpful Tips for Perfect Roasted Sweet Potatoes Stuffed with Ricotta & Pesto

✔️ Choose Even-Sized Sweet Potatoes – This ensures they roast at the same time and cook evenly.

✔️ Don’t Overcook the Potatoes – You want them soft but not mushy. Check for doneness by inserting a fork at 45 minutes—if it slides in easily, they’re ready!

✔️ Extra Crispy Skin? – Rub a little extra olive oil on the skins before roasting, or broil for 2-3 minutes at the end.

✔️ Whip the Ricotta for a Lighter Texture – Blend the ricotta in a food processor for 1-2 minutes for an extra creamy, fluffy filling.

✔️ Toast the Pine Nuts – Lightly toasting them in a dry skillet for 2-3 minutes brings out their nutty flavor and adds crunch.

✔️ Pesto Drizzle is a Must! – It ties all the flavors together, so don’t skip it! If you don’t have pesto, try a balsamic glaze or a drizzle of olive oil and lemon juice.

✔️ Add Protein for a Heartier Meal – Grilled chicken, chickpeas, or crispy prosciutto pair beautifully with these stuffed sweet potatoes.

✔️ Short on Time? – Speed up cooking by microwaving the sweet potatoes for 5-7 minutes before finishing them in the oven.

✔️ Spice it Up! – Add red pepper flakes or a drizzle of hot honey for a little heat.

Conservation and Storage

🥶 Refrigeration:

• Store roasted sweet potatoes in an airtight container for up to 4 days.
• Ricotta filling can be stored separately for 3-4 days.
• Fully assembled potatoes are best fresh but can be stored for 1-2 days.

🔥 Reheating:

• Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.

❄️ Freezing:

• Freeze roasted sweet potatoes (without toppings) for up to 3 months.
• Thaw and reheat before adding toppings.

Substitutions and Variations

🔄 Dairy-Free Option: Swap ricotta for vegan cashew cheese or mashed avocado.
🔄 Low-Carb Alternative: Use roasted zucchini boats instead of sweet potatoes.
🔄 Add More Greens: Toss in arugula or baby spinach for extra freshness.
🔄 Spice it Up: Add chili flakes or a drizzle of hot honey for a kick.

Storage Instructions

🥶 Refrigeration:

• Roasted sweet potatoes can be stored in an airtight container in the fridge for up to 4 days.
• Ricotta filling stays fresh in the fridge for 3-4 days when stored separately.
• Fully assembled stuffed potatoes are best enjoyed fresh but can be refrigerated for 1-2 days.

🔥 Reheating Instructions:

• Oven: Reheat at 350°F (175°C) for 10 minutes until warmed through.
• Microwave: Heat on medium power for 1-2 minutes, checking for doneness.
• Air Fryer: Warm at 350°F (175°C) for 5 minutes for a crispier texture.

❄️ Freezing Option:

• Freeze whole roasted sweet potatoes (before stuffing) for up to 3 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag.
• To reheat, thaw overnight in the fridge and warm in the oven before adding toppings.
• Do not freeze fully assembled potatoes, as the ricotta and tomatoes may become watery when thawed.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Yes! Roast the sweet potatoes in advance and reheat before assembling.

Q: How do I make this vegan?
A: Use dairy-free ricotta and a vegan pesto.

Q: Can I add protein?
A: Absolutely! Grilled chicken, chickpeas, or even crispy prosciutto would be delicious.

Q: Can I use another cheese?
A: Yes! Goat cheese or whipped feta work well too.

Conclusion

These Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto are the perfect mix of sweet, creamy, and savory flavors. Whether you enjoy them as a light meal, side dish, or healthy brunch, they’re easy to make and packed with goodness.

Give this recipe a try and let me know what you think! Tag me on Instagram or Pinterest with your creations—I’d love to see them! ❤️

📌 Save this recipe and share it with someone who loves healthy, flavorful meals! 💕

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