How To Make Italian-Style Stuffed Sweet Potato
When we think of Italian-style, we instinctively think of basil, tomatoes, and cheese and that’s what we’re having for this stuffed sweet potato dish.
Serves:
Ingredients
For Sweet Potatoes
- Cooking spray
- 4 mediumsweet potatoes
- ¼ cupmarinara
- ¼ cupfreshly grated parmesan cheese
- 4ozpart-skim Mozzarellathinly sliced
- 10freshbasil leaveschopped, for garnish
- kosher salt
- freshly ground black pepper
- red pepper flakesoptional
- Pine nutsoptional
For Salad
- 4cupsbaby arugula
- 2tsp.good quality balsamic vinegar
- 2tsp.extra-virgin olive oil
- Pinch kosher salt
- freshly ground black pepper
Instructions
-
Preheat oven to 425 degrees F.
-
Cover a large sheet pan with foil and spray with cooking spray. Move oven rack to the second highest slot.
-
Poke each sweet potato 4 to 5 times with a fork and place on the prepared sheet pan. Roast for 45 minutes.
-
Remove potatoes from oven and carefully slice open. Allow the steam to escape and then mash the flesh with a fork.
-
Evenly distribute the tomato sauce, Parmesan cheese, and Italian seasoning among the sweet potatoes.
-
Add a pinch of salt and pepper to each and carefully mix it in with the sweet potato flesh.
-
Switch oven to broil, top each potato with 1 ounce of mozzarella and broil for 3 to 4 minutes, or until the cheese has browned.
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Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.
-
Distribute salad evenly to 4 plates or shallow bowls.
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Top each with a sweet potato, then pine nuts, basil and red pepper flakes, if using.
Nutrition
- Calories: 702.46kcal
- Fat: 47.30g
- Saturated Fat: 27.73g
- Monounsaturated Fat: 15.40g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 7.57g
- Fiber: 0.42g
- Sugar: 2.05g
- Protein: 60.39g
- Cholesterol: 119.26mg
- Sodium: 2225.94mg
- Calcium: 2001.05mg
- Potassium: 207.07mg
- Iron: 1.56mg
- Vitamin A: 355.37µg
- Vitamin C: 1.22mg
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