Baked sweet potato

Baked sweet potato stuffed with ricotta, tomatoes and herbs

2 sweet potatoes, halved
olive oil
choice of thyme or oregano
medley of tomatoes
pepper and salt to taste



Preheat the oven to 200˚C.

Place halved sweet potato on lined tray. Drizzle with olive oil and season with thyme or oregano.  Bake in oven on 200˚C until filling is cooked through and softened.

While baking, prepare topping by mixing chopped tomatoes, herbs and ricotta together in a  small bowl. Season with salt and pepper.

Once sweet potato is cooked, top ricotta mix and sprinkle chopped herbs to garnish.

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