Ingredients
- For sweet potatoes:
- Cooking spray
- 4 medium sweet potatoes (about 7 ounces each)
- 1/2 cup marinara
- 1/4 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
Directions
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Preheat oven to 425 degrees F.
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Cover a large sheet pan with foil and spray with cooking spray. Move oven rack to the second highest slot.
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Poke each sweet potato 4-5 times with a fork and place on the prepared sheet pan. Roast for 45 minutes.
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Remove potatoes from oven and carefully slice open. Allow the steam to escape and then mash the flesh with a fork.
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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.
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Switch oven to broil (high), top each potato with 1 ounce of mozzarella and broil 3-4 minutes, or until the cheese has browned.
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Meanwhile, in a medium bowl, toss the arugula with vinegar, oil, salt and pepper.
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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.