These savory stuffed sweet potatoes are topped with Italian flavors such as marinara sauce and cheese. A quick and easy healthy vegetarian dish.

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 and cheese

Here’s a few more sweet potato recipes you make enjoy:

Stuffed Sweet Potatoes Italian Style

These savory stuffed sweet potatoes are topped with Italian flavors such as marinara sauce and cheese. A quick and easy healthy vegetarian dish.

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)

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

Directions:

2. Preheat oven to 425 degrees F.
3. Cover a large sheet pan with foil and spray with cooking spray.  Move oven rack to the second highest slot.
4. Poke each sweet potato 4-5 times with a fork and place on the prepared sheet pan.  Roast for 45 minutes.
5. Remove potatoes from oven and carefully slice open.  Allow the steam to escape and then mash the flesh with a fork.
6. 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.
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.

Nutrition Information

Yield: 4 servings, Serving Size: 1 sweet potato, 1 cup salad

• Amount Per Serving:
• Smart Points: 10
• Points +:
• Calories: 362
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 21mg
• Sodium: 630mg
• Carbohydrates: 44g
• Fiber: 7g
• Sugar: 15g
• Protein: 15g