Recipe Library
Stuffed Sweet Potatoes Italian Style
Golden roasted sweet potatoes cradle a savory blend of marinara and Parmesan, their creamy centers melting under a blanket of bubbling mozzarella. A crisp arugula salad tossed in balsamic vinegar offers a bright, peppery contrast with every forkful.
- Total
- 59 min
- Prep
- 10 min
- Cook
- 49 min
- Serves
- 4
Nutrition per Serving
- Calories
- 362
- Protein
- 15g
- Carbs
- 44g
- Fat
- 15g
- Fiber
- 7g
- Sugar
- 15g
- Sodium
- 630mg
Ingredients
- Cooking spray
- 4 medium sweet potatoes (about 7 ounces each)
- ½ cup marinara
- ¼ cup freshly grated parmesan cheese
- 4 oz part-skim mozzarella (thinly sliced)
- 10 fresh basil leaves (chopped (for garnish))
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Pine nuts (optional)
- 4 cup baby arugula
- 2 tsp good quality balsamic vinegar
- 2 tsp 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 4-5 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.