Stuffed Sweet Potatoes Italian Style
User Reviews
5
Stuffed Sweet Potatoes Italian Style
Description
The recipe starts by roasting whole sweet potatoes until tender, then slicing open the skins and mashing the insides. The sweet potatoes are mixed with tomato sauce, freshly grated Parmesan, and Italian seasoning before topping with sliced mozzarella and broiling to melt and brown the cheese. This creates a creamy, rich filling with bright tomato flavors.
The roasted sweet potatoes are served on plates of arugula that is lightly tossed with good quality balsamic vinegar, extra-virgin olive oil, salt, and pepper. The peppery bite of fresh arugula contrasts with the sweet, cheesy filling. Fresh basil leaves and pine nuts add herbaceous and nutty textures, while optional red pepper flakes introduce a mild heat.
This dish works well as a vegetarian main or hearty side. The roasting and broiling steps impart depth of flavor, with a balance of creamy cheese, sweet potato sweetness, and fresh greens. The assembly allows for flexibility in garnishes and seasoning.
Ingredients
- cooking spray
- 4 cups arugula baby
- 4 sweet potato about 7 ounces each, medium
- 2 teaspoons balsamic vinegar good quality
- ½ cup marinara sauce
- 2 teaspoons extra-virgin olive oil
- ¼ cup Parmesan Cheese freshly grated
- Pinch kosher salt
- 4 ounces mozzarella cheese thinly sliced, part-skim
- black pepper freshly ground
- 10 basil chopped (for garnish, fresh leaves
- kosher salt
- black pepper freshly ground
- red pepper flakes (optional)
- pine nuts (optional)
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 4-5 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, ¼ cup parmesan and Italian seasoning among the 4 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 (high), top each potato with 1 ounce of mozzarella and broil 3-4 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1sweet potato, 1 cup salad | |
| Calories | 362kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 630mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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