Stuffed Sweet Potatoes Italian Style
These savory stuffed sweet potatoes are topped with Italian flavors such as marinara sauce and mozzarella cheese. A quick and easy healthy vegetarian dish.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 362 kcal | Sugar | 15 g |
| Carbs | 44 g | Cholesterol | 21 mg |
| Protein | 15 g | Sodium | 630 mg |
| Fat | 15 g | Fiber | 7 g |
| Sugar | 15 g | ||
| Cholesterol | 21 mg | ||
| Sodium | 630 mg | ||
| Fiber | 7 g |
Prep Time: 10 min Cook Time: 50 min Total Time: 60 min
https://www.skinnytaste.com/stuffed-sweet-potatoes-italian-style/
Ingredients
Cooking spray
4 medium sweet potatoes, about 7 ounces each
½ cup marinara
¼ cup freshly grated parmesan cheese
4 ounces part-skim mozzarella, thinly sliced
10 fresh basil leaves, chopped (for garnish)
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Pine nuts, optional
4 cups baby arugula
2 teaspoons good quality balsamic vinegar
2 teaspoons extra-virgin olive oil
Pinch kosher salt
Freshly ground black pepper
Instructions
Preheat oven to 425 degrees F.
Cover a large sheet pan with foil and spray with cooking spray. Move oven rack to the second highest slot.
Poke each sweet potato 4-5 times with a fork and place on the prepared sheet pan. Roast for 45 minutes.
Remove potatoes from oven and carefully slice open. Allow the steam to escape and then mash the flesh with a fork.
Evenly distribute the tomato sauce, ¼ cup parmesan and Italian seasoning among the 4 sweet potatoes. Add a pinch of salt and pepper to each and carefully mix it in with the sweet potato flesh.
Switch oven to broil (high), top each potato with 1 ounce of mozzarella and broil 3-4 minutes, or until the cheese has browned.
Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.
Distribute salad evenly to 4 plates or shallow bowls. Top each with a sweet potato, then pine nuts, basil and red pepper flakes, if using.