Description
These Italian-style stuffed sweet potatoes combine the natural sweetness of roasted sweet potatoes with savory marinara, mozzarella, and parmesan cheeses, topped with fresh basil and a peppery arugula salad. This healthy vegetarian meal offers bold flavors with a satisfying texture and is perfect for a quick, nutritious dinner.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes (about 7 ounces each)
- Cooking spray
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Pine nuts (optional)
Stuffing
- ½ cup marinara sauce
- ¼ cup freshly grated parmesan cheese
- 4 ounces part-skim mozzarella (thinly sliced)
Salad
- 4 cups baby arugula
- 2 teaspoons good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Pinch kosher salt
- Freshly ground black pepper
Garnish
- 10 fresh basil leaves, chopped
Instructions
- Preheat and prepare the oven: Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with foil and spray it lightly with cooking spray. Position the oven rack to the second highest slot to ensure even roasting.
- Roast the sweet potatoes: Poke each sweet potato 4-5 times with a fork to allow steam to escape while baking. Place them on the prepared sheet pan and roast in the oven for 45 minutes or until tender.
- Scoop and mash: Remove the sweet potatoes from the oven and carefully slice them open. Allow the steam to escape, then mash the flesh inside with a fork, creating a creamy base for the stuffing.
- Add tomato sauce and parmesan: Evenly distribute the marinara sauce and parmesan cheese among the four sweet potatoes. Season each with a pinch of kosher salt and freshly ground black pepper, then gently mix the flavors into the mashed sweet potato flesh.
- Broil with mozzarella: Switch your oven setting to broil on high. Top each stuffed sweet potato with 1 ounce of thinly sliced mozzarella. Broil for 3-4 minutes or until the cheese is bubbly and golden brown, watching closely to prevent burning.
- Prepare the arugula salad: While the potatoes broil, toss the baby arugula in a medium bowl with balsamic vinegar, extra-virgin olive oil, a pinch of kosher salt, and freshly ground black pepper to taste.
- Plate and garnish: Divide the dressed arugula evenly among four plates or shallow bowls. Place a stuffed sweet potato on top of the arugula. Garnish each serving with chopped basil leaves, pine nuts, and red pepper flakes if using, adding layers of flavor and texture.
Notes
- This dish is a quick and healthy vegetarian option featuring the classic flavors of Italy, making it perfect for weeknight dinners.
- The pine nuts and red pepper flakes are optional but add nice texture and a subtle kick of heat respectively.
- You can substitute part-skim mozzarella with a dairy-free alternative to make this recipe vegan.
- Adjust seasoning and herbs to your preference to customize the flavor profile.
- Ensure the sweet potatoes are fully roasted and soft before mashing for the best texture.
Nutrition
- Serving Size: 1 stuffed sweet potato with 1 cup arugula salad
- Calories: 362 kcal
- Sugar: 15 g
- Sodium: 630 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 21 mg
