Mediterranean Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto
These Mediterranean Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto are a perfect mix of creamy, savory, and sweet. The caramelized sweet potatoes provide a naturally rich base, while the ricotta adds a soft, velvety texture. Juicy cherry tomatoes bring freshness, and the pesto ties it all together with bold Mediterranean flair. It’s wholesome, colorful, and elegant enough for entertaining but easy enough for a cozy weeknight dinner.
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 2
Ingredients
2 medium sweet potatoes
1 tbsp (15 ml) olive oil
Salt & pepper, to taste
½ cup (120 g) ricotta cheese
½ cup (75 g) cherry tomatoes, halved
2 tbsp (30 g) pesto
Optional garnish: fresh basil or microgreens
Instructions
Preheat the oven:
Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the sweet potatoes:
Wash and scrub the sweet potatoes, then pat them dry. Pierce each one several times with a fork.
Season and roast:
Rub the sweet potatoes with olive oil and sprinkle lightly with salt and pepper. Place on the prepared baking sheet and roast for 40–45 minutes, or until tender when pierced with a fork.
Prepare the filling:
While the potatoes roast, mix the ricotta cheese in a bowl until creamy. Season lightly with salt and pepper if desired.
Assemble:
Once the sweet potatoes are done, let them cool slightly. Cut them open lengthwise (without cutting all the way through) and gently fluff the inside with a fork.
Fill and top:
Spoon ricotta into the center of each sweet potato, then top with halved cherry tomatoes. Drizzle with pesto.
Garnish and serve:
Finish with fresh basil leaves or microgreens. Serve warm as a main or side dish.
Tips
Choose evenly sized sweet potatoes: They’ll cook at the same rate and look better when served.
Check for doneness: When the skin wrinkles and a fork slides in easily, they’re ready.
For extra flavor: Roast the sweet potatoes on a bed of coarse salt — it draws out moisture and enhances caramelization.
Creamier ricotta: Whip the ricotta with a splash of milk or olive oil before filling for a smoother texture.
Make your own pesto: Homemade pesto with basil, olive oil, garlic, pine nuts, and Parmesan makes a big difference.
Warm the pesto: Slightly warming the pesto (not cooking it) before drizzling helps its flavor bloom.
Add texture: Sprinkle some toasted pine nuts or crushed walnuts on top for crunch.
Serve immediately: Sweet potatoes tend to release moisture as they cool, so serve them warm for the best flavor and texture.
Variations
Goat cheese swap: Replace ricotta with creamy goat cheese for a tangier bite.
Greek style: Add crumbled feta and a few Kalamata olives for a brinier Mediterranean version.
Vegan option: Use dairy-free ricotta or cashew cream and vegan pesto.
Add greens: Mix sautéed spinach or kale into the ricotta for an extra nutrient boost.
Roasted veggie mix: Add roasted bell peppers or zucchini to the filling for more color and flavor.
Protein upgrade: Top with shredded chicken or chickpeas for a complete meal.
Spicy twist: Add a drizzle of chili oil or a pinch of red pepper flakes.
Balsamic glaze: Drizzle a touch of balsamic reduction over the top for sweetness and acidity.
Q&A
Q: Can I roast the sweet potatoes ahead of time?
A: Yes. Roast them up to a day ahead, store in the fridge, and reheat in the oven before filling.
Q: What can I substitute for ricotta?
A: Cottage cheese, mascarpone, or even Greek yogurt work well for different textures and flavors.
Q: Can I use store-bought pesto?
A: Absolutely. Choose a good-quality version with olive oil and real basil for the best flavor.
Q: How can I make the skin crispier?
A: Rub the skins with olive oil and roast directly on the oven rack for the last 10 minutes.
Q: What pairs well with this dish?
A: It’s great alongside a fresh arugula salad, grilled fish, or a bowl of lentil soup.
Q: How long will leftovers last?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
(Per Serving, Approx.)
Calories: 320
Protein: 10 g
Fat: 15 g
Carbohydrates: 38 g
Fiber: 6 g
Sugars: 9 g
Sodium: 250 mg
Conclusion
Mediterranean Roasted Sweet Potatoes Stuffed with Ricotta, Cherry Tomatoes & Pesto offer a beautiful balance of color, texture, and taste. The natural sweetness of the potato pairs perfectly with the creamy ricotta, tangy pesto, and juicy tomatoes. This dish is wholesome, comforting, and effortlessly elegant — ideal for a healthy lunch, light dinner, or a vegetarian main that feels both nourishing and gourmet. It’s Mediterranean simplicity at its best — fresh, flavorful, and satisfying.