Name: Italian-Style Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: For Sweet Potatoes; Cooking spray; 4 medium sweet potatoes; ¼ cup marinara; ¼ cup freshly grated parmesan cheese; 4 oz part-skim mozzarella; 10 fresh basil leaves; kosher salt; freshly ground black pepper; red pepper flakes; Pine nuts; For Salad; 4 cups baby arugula; 2 tsp. good quality balsamic vinegar; 2 tsp. extra-virgin olive oil; Pinch kosher salt; freshly ground black pepper

Photos of Italian-Style Stuffed Sweet Potatoes Recipe

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.

Preparation: 10 minutes

Cooking: 50 minutes

Total: 1 hour

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.
Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.
Distribute salad evenly to 4 plates or shallow bowls.
Top each with a sweet potato, then pine nuts, basil and red pepper flakes, if using.