Quick and easy vegetarian dish that makes you forget that you're eating HEALTHY!

We want to serve you this satisfying sweet potato recipe with a little Italian twist.

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ITALIAN STYLE SWEET POTATO

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Italian Style

For that quick, easy and healthy vegetarian dish that actually tastes really good at the same time, keep reading, this is one recipe you want!

Savory stuffed sweet potatoes are true winners of versatility. They can be topped with all kinds of textures and flavors. 

To balance out the sweetness of the sweet potato, we like to add savory toppings like;

* Turkey chili 

* Taco meat 

* Roasted veggies 

* Black beans, Salsa & cheese

We want to serve you this satisfying sweet potato recipe with a little Italian twist.

Enjoy!

  • ITALIAN STYLE SWEET POTATO
  • ITALIAN STYLE SWEET POTATO

WHAT

Sweet potatoes

Cooking spray

4 medium sweet potatoes

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)



Salad:

4 cups baby arugula

2 teaspoons good quality balsamic vinegar

2 teaspoons extra-virgin olive oil

Pinch kosher salt

Freshly ground black pepper



HOW

(4 servings)
  1. Preheat oven to 425F. Cover a large sheet pan with foil and spray with cooking spray.

  2. Move oven rack to the second highest slot.

  3. Poke each sweet potato 4-5 times with a fork and place on the prepared sheet pan. Roast for 45 minutes.

  4. Remove potatoes from oven and carefully slice open. Allow the steam to escape and then mash the flesh with a fork.

  5. Evenly distribute the tomato sauce, ¼ cup parmesan and Italian seasoning among the 4 sweet potatoes.

  6. Add a pinch of salt and pepper to each and carefully mix it in with the sweet potato flesh.

  7. Switch oven to broil (high), top each potato with 1 ounce of mozzarella and broil 3-4 minutes, or until the cheese has browned.

  8. Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.

  9. 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.

NOTE

If you don’t want to roast your sweet potatoes, you can make them fast in the microwave. To make them in the microwave, prick the potatoes all over with a fork. Microwave on high for 8 to 10 minutes or until tender, turning the potatoes once.

(per Serving)
15g protein | 7g fiber | 15g fat | 44g carbs | 15g sugar 362 calories

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