🍠 Caprese-Style Stuffed Sweet Potatoes

⏱ Time

Prep: 15 minutes
Bake: 40–50 minutes
Serves: 4

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I. INGREDIENTS

🍠 Sweet Potatoes

• 4 medium sweet potatoes

• 2 tablespoons olive oil

• Salt & black pepper

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🍅 Toppings

• 1½ cups cherry tomatoes

• 1 cup fresh mozzarella (or ricotta for creamier texture)

• 3–4 tablespoons basil pesto

• Fresh basil leaves

• 1 tablespoon balsamic glaze (optional)

• Crushed black pepper

Optional: pine nuts, chili flakes, grated Parmesan

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II. COOKING METHOD

1️⃣ Roast the Sweet Potatoes

1. Preheat oven to 200°C (400°F).

2. Wash and dry sweet potatoes.

3. Pierce with a fork several times.

4. Rub with olive oil, salt, and pepper.

5. Bake 40–50 minutes until tender.

You should be able to insert a knife easily.

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2️⃣ Roast the Cherry Tomatoes

On a baking tray:

• Toss tomatoes with olive oil and a pinch of salt.
• Roast for 15–20 minutes until blistered and slightly caramelized.

This concentrates sweetness.

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3️⃣ Prepare the Filling

Once sweet potatoes are done:

1. Slice them open lengthwise.

2. Gently fluff the inside with a fork.

3. Add mozzarella or ricotta on top (it will slightly melt from heat).

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4️⃣ Assemble

Top each potato with:

• Roasted cherry tomatoes
• Spoonful of pesto
• Fresh basil leaves
• Drizzle of olive oil
• Optional balsamic glaze

Sprinkle with black pepper or Parmesan.

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III. HOW TO KNOW IT’S PERFECT

✔ Sweet potato soft and creamy inside
✔ Tomatoes juicy and slightly charred
✔ Cheese melted but still fresh
✔ Bright pesto flavor

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IV. CHEF TIPS

✔ For extra creaminess → mix ricotta with lemon zest & salt before adding.
✔ Add burrata for a gourmet version.
✔ For protein → add grilled chicken or chickpeas.
✔ Broil 2–3 minutes for lightly melted cheese top.

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V. HEALTH BENEFITS

✔ High fiber
✔ Rich in Vitamin A
✔ Mediterranean-style healthy fats
✔ Vegetarian & gluten-free