Twice Baked Sweet Potatoes
These are savory, twice-baked sweet potatoes stuffed with a delicious basil pesto mixture, topped with melty Mozzarella and marinara sauce. An easy side dish or appetizer!
Servings: 8 servings
Ingredients
- 4 (8 ounces each) sweet potatoes
- ½ cup basil pesto
- 3 tablespoons freshly grated parmesan
- Salt and fresh ground pepper to taste
- ½ cup fancy shredded part-skim mozzarella cheese
- ⅓ cup toasted pine nuts
- ½ cup marinara sauce for serving
- Fresh chopped parsley for garnish
Instructions
- Get ready to bake. Preheat the oven to 375ºF. Lightly spray a baking dish with cooking spray and set aside.
- Microwave the sweet potatoes. Pierce the sweet potatoes 6 times. Place on a microwave-safe plate and microwave for 6 minutes, rotating halfway through. Remove the sweet potatoes from the microwave and let them stand for several minutes.
- Scoop out the sweet potatoes. 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.
- Make the filling. Stir in the basil pesto; add grated Parmesan, salt, and freshly ground pepper. Mix and stir until smooth and well incorporated. Taste for seasonings and adjust accordingly.
- Fill the sweet potatoes. Spoon the mixture back into the potato skins. Transfer the potatoes to the previously prepared baking sheet.
- Bake. Bake for 15 minutes. Remove from the oven and add mozzarella cheese and pine nuts; continue to bake for 4 more minutes, or until the cheese is melted. Remove from the oven and let stand for a couple of minutes.
- Serve. Transfer to serving plates and top with marinara sauce and chopped fresh parsley.
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
