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Baked sweet potato stuffed with ricotta, tomatoes and herbs
Ingredients
2 sweet potatoes, halved
olive oil
choice of thyme or oregano
ricotta
medley of tomatoes
parsley
pepper and salt to taste
Prepare
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.
