Description
This recipe features stuffed sweet potatoes prepared Italian style, stuffed with marinara sauce, parmesan, and mozzarella cheese, then broiled to perfection. Served with a fresh arugula salad dressed in balsamic vinegar and olive oil, it’s a quick, healthy, and flavorful vegetarian meal with a delightful balance of savory and fresh flavors.
Ingredients
Scale
Main Ingredients
- 4 medium sweet potatoes (about 7 ounces each)
- ½ cup marinara sauce
- ¼ cup freshly grated parmesan cheese
- 4 ounces part-skim mozzarella (thinly sliced)
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- Pine nuts (optional)
Salad Dressing and Greens
- 4 cups baby arugula
- 2 teaspoons good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Pinch kosher salt
- Freshly ground black pepper
Other
- Cooking spray
- 10 fresh basil leaves, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Cover a large sheet pan with foil and spray it with cooking spray. Position the oven rack to the second highest slot for even roasting.
- Roast Sweet Potatoes: Poke each sweet potato 4-5 times using a fork to allow steam to escape while cooking. Place them on the prepared sheet pan and roast in the oven for 45 minutes, or until tender when pierced.
- Slice and Mash Potatoes: Remove the sweet potatoes from the oven and carefully slice them open lengthwise. Let the steam escape, then mash the flesh slightly inside each potato with a fork to create a smooth base.
- Add Sauce and Seasoning: Evenly spoon ½ cup marinara sauce and ¼ cup freshly grated parmesan cheese divided among the potatoes. Season each with a pinch of kosher salt and freshly ground black pepper. Gently mix the sauce and cheese into the mashed sweet potato flesh to combine flavors.
- Broil with Mozzarella: Switch your oven setting to broil on high. Top each stuffed potato with 1 ounce thinly sliced part-skim mozzarella. Broil for 3-4 minutes or until the cheese melts and develops a golden-brown crust. Watch carefully to prevent burning.
- Prepare Arugula Salad: While the potatoes broil, combine baby arugula, good quality balsamic vinegar, extra-virgin olive oil, a pinch of kosher salt, and freshly ground black pepper in a medium bowl. Toss gently to evenly coat the greens with the dressing.
- Plate and Garnish: Evenly distribute the dressed arugula onto 4 plates or shallow bowls. Top each salad with a broiled stuffed sweet potato. Garnish with chopped fresh basil leaves, pine nuts, and red pepper flakes if using, for added texture and flavor.
Notes
- This dish is a healthy vegetarian meal featuring Italian-inspired flavors with marinara and mozzarella.
- Broiling the cheese adds a lovely golden finish and enhances flavor.
- Optional pine nuts and red pepper flakes add crunch and heat, respectively.
- Ensure sweet potatoes are fully cooked before stuffing for best texture.
- You can prepare the arugula salad ahead and toss right before serving to keep greens fresh.
Nutrition
- Serving Size: 1 stuffed sweet potato with 1 cup dressed arugula salad
- Calories: 362 kcal
- Sugar: 15 g
- Sodium: 630 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 21 mg
