Description
Deliciously savory stuffed sweet potatoes infused with classic Italian flavors like marinara sauce, parmesan, and mozzarella cheese. Roasted to tender perfection and topped with a fresh arugula salad dressed in balsamic vinegar and olive oil, this healthy vegetarian dish is perfect for an easy, flavorful meal.
Ingredients
Scale
Sweet Potatoes and Toppings
- Cooking spray
- 4 medium sweet potatoes (about 7 ounces each)
- ½ cup marinara sauce
- ¼ cup freshly grated parmesan cheese
- 4 ounces part-skim mozzarella (thinly sliced)
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Pine nuts (optional)
- 10 fresh basil leaves (chopped for garnish)
Arugula Salad
- 4 cups baby arugula
- 2 teaspoons good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Pinch kosher salt
- Freshly ground black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Cover a large sheet pan with foil and spray it with cooking spray to prevent sticking. Move the oven rack to the second highest slot for optimal roasting.
- Roast Sweet Potatoes: Poke each sweet potato 4-5 times using a fork to allow steam to escape during cooking. Place the potatoes on the prepared sheet pan and roast them in the oven for 45 minutes until tender when pierced with a fork.
- Slice and Mash Potatoes: Remove the roasted potatoes from the oven and carefully slice them open. Let the steam escape to cool slightly, then mash the sweet potato flesh gently with a fork inside the skins.
- Add Sauce and Cheese: Evenly distribute the marinara sauce and ¼ cup grated parmesan cheese among the four sweet potatoes. Season with a pinch of kosher salt and freshly ground black pepper. Carefully mix the sauce and cheese into the mashed sweet potato flesh inside each skin.
- Broil with Mozzarella: Switch the oven setting to broil on high. Top each stuffed potato with 1 ounce of thinly sliced part-skim mozzarella. Broil for 3-4 minutes or until the cheese becomes bubbly and lightly golden brown.
- Prepare 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: Distribute the arugula salad evenly among four plates or shallow bowls. Place a stuffed sweet potato on top of each salad. Garnish with pine nuts, chopped fresh basil leaves, and optional red pepper flakes for a bit of heat.
Notes
- This recipe combines the natural sweetness of roasted sweet potatoes with rich Italian flavors, making for a satisfying vegetarian meal.
- Use part-skim mozzarella to keep the dish lighter while still getting a good melt and stretch.
- Optional toppings like pine nuts and red pepper flakes add texture and a flavor kick.
- To make it vegan, substitute the cheese with plant-based alternatives and ensure the marinara sauce contains no animal products.
- The arugula salad adds freshness and balances the savory, cheesy potatoes perfectly.
Nutrition
- Serving Size: 1 stuffed sweet potato with 1 cup 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
