Basil Pesto Twice-Baked Sweet Potatoes
Basil Pesto Twice-Baked Sweet Potatoes - Twice baked, savory sweet potatoes stuffed with a delicious basil pesto mixture, and topped with melty mozzarella cheese and marinara sauce!
Servings: 8 Serves
Ingredients
- 4 (8 ounces each) sweet potatoes
- 1/2- cup basil pesto
- 3 tablespoons freshly grated parmesan
- salt and fresh ground pepper , to taste
- 1/2- cup fancy shredded part-skim mozzarella cheese
- 1/3- cup toasted pine nuts
- 1/2 cup marinara sauce , for serving
- fresh chopped parsley , for garnish
Instructions
- Preheat oven to 375F.
- Lightly spray a baking dish with cooking spray and set aside.
- Pierce the sweet potatoes 6 times.
- Place on a microwaveable plate and microwave for 6 minutes, rotating halfway through.
- Remove from microwave oven and let stand several minutes.
- Once cool enough to handle, cut them down the middle, lengthwise.
- Scoop out the flesh, careful not to cut through the skins, and transfer to a medium mixing bowl.
- Stir in the basil pesto; add grated parmesan, salt and fresh ground pepper and mix and stir until smooth and well incorporated.
- Taste for seasonings and adjust accordingly.
- Spoon the mixture back into the potato skins.
- Transfer the potatoes to previously prepared baking sheet.
- Bake for 15 minutes.
- Remove from oven and add mozzarella cheese and pine nuts; continue to bake for 4 more minutes, or until cheese is melted.
- Remove from oven and let stand couple minutes.
- Transfer to serving plates and top with marinara sauce and chopped fresh parsley.
- Serve.
Notes
Serve as a side dish or an appetizer.
Nutrition
Serving: 1.5sweet potato | Calories: 223kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 318mg | Potassium: 446mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16485IU | Vitamin C: 3.2mg | Calcium: 135mg | Iron: 1.2mg
