Savory stuffed sweet potatoes topped with Italian flavors such as marinara sauce and mozzarella cheese. A quick & easy sweet potato recipe that’s a healthy vegetarian dish.
Stuffed Sweet Potatoes Italian Style
Stuffed Sweet Potatoes Italian StyleLoaded baked sweet potatoes are so quick and easy to make. This version has an Italian spin to make it a vegetarian meal. A few of my other sweet potato favorites are Mexican-style Stuffed Sweet Potato (Vegetarian), Sloppy Joe Baked Sweet Potatoes, and Cheesy Baked Sweet Potato Skins.
Roasted sweet potatoes are so versatile and can be topped with so many toppings to make it a meal. If you don’t want the slow method of roasting 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.
What toppings to put on a sweet potato?
To balance out the sweetness of the sweet potato, I love savory toppings. A few options:
- turkey chili
- taco meat
- roasted veggies
- black beans, salsa & cheese
Here’s a few more sweet potato recipes you make enjoy:
- Turmeric Sweet Potato and Macadamia Nut Soup
- No Bean Turkey and Sweet Potato Chili
- Sweet Potato Fries in the Air Fryer
More Baked Sweet Potato Recipes:
- Baked Sweet Potato Skins
- Turmeric Sweet Potato and Macadamia Nut Soup
- No Bean Turkey and Sweet Potato Chili
- Sweet Potato Fries in the Air Fryer
Stuffed Sweet Potatoes Italian Style
Ingredients
For sweet potatoes:
- 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
For salad:
- 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.
Last Step:
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