Description
Enjoy these delicious and healthy Stuffed Sweet Potatoes Italian Style, featuring roasted sweet potatoes filled with savory marinara, parmesan, and mozzarella cheese, topped with fresh basil and a peppery arugula salad. This quick and easy vegetarian meal combines classic Italian flavors with a nutritious twist, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- Cooking spray
- 4 medium sweet potatoes (about 7 ounces each)
Italian Filling
- ½ cup marinara
- ¼ cup freshly grated parmesan cheese
- 4 ounces part-skim mozzarella (thinly sliced)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line 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 the Sweet Potatoes: Poke each sweet potato 4 to 5 times with a fork to allow steam to escape while roasting. Place the potatoes on the prepared sheet pan and roast them in the oven for 45 minutes, until tender when pierced.
- Scoop and Mix Filling: Remove the sweet potatoes from the oven and carefully slice them open. Let steam escape before mashing the flesh gently with a fork. Evenly spread the marinara sauce and sprinkle ¼ cup parmesan cheese across all potatoes. Season each with a pinch of salt and freshly ground black pepper. Carefully mix the sauce and cheese into the sweet potato flesh to combine the flavors.
- Broil with Cheese: Switch your oven setting to broil on high. Top each stuffed sweet potato with 1 ounce of thinly sliced part-skim mozzarella. Broil them for 3 to 4 minutes, or until the cheese has melted and developed a golden-brown bubbly crust.
- Prepare the Arugula Salad: While the potatoes are broiling, toss the 4 cups of baby arugula in a medium bowl with 2 teaspoons balsamic vinegar, 2 teaspoons extra-virgin olive oil, a pinch of kosher salt, and freshly ground black pepper to taste, creating a fresh and tangy salad.
- Assemble and Serve: Evenly distribute the dressed arugula salad onto 4 plates or shallow bowls. Top each salad bed with a stuffed sweet potato. Finish by garnishing with chopped fresh basil leaves, pine nuts if using, and a sprinkle of red pepper flakes for a little heat, if desired. Serve immediately while warm.
Notes
- These savory stuffed sweet potatoes highlight classic Italian flavors like marinara sauce and mozzarella cheese, making for a comforting yet nutritious vegetarian meal.
- You can customize this dish by adding optional pine nuts and red pepper flakes for extra texture and spice.
- Ensure sweet potatoes are fully roasted until tender for the best texture when mashing and mixing the filling.
- This dish pairs beautifully with a crisp green salad or a light soup for a complete meal.
Nutrition
- Serving Size: 1 sweet potato with 1 cup salad
- Calories: 362
- Sugar: 15g
- Sodium: 630mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 21mg
