Italian

Loaded cheesy sweet potatoes

Name: Loaded cheesy sweet potatoes
Yield: 4
Cuisine: /italian
Ingredients: 1⁄4 cup (60ml) extra virgin olive oil; 5-6 small (1kg) gold sweet potatoes, halved; 150g fresh ricotta; 100g smoked cheddar, plus 50g extra; 8 sprigs each flat-leaf parsley and basil, leaves chopped, plus extra flat-leaf parsley to serve; 2 tbs each chopped chives; 1⁄2 tsp smoked paprika; 200g mixed cherry tomatoes, halved; 1 small red onion, thinly sliced (we used a mandolin); 2 tbs red wine vinegar

Rate now

Jump to recipe

by Silvia Colloca

Cook and author

Jul 18, 2016

“A bright tomato salad makes a nice foil to the rich cheesiness of the potatoes.” – Silvia Colloca

1⁄4 cup (60ml) extra virgin olive oil
5-6 small (1kg) gold sweet potatoes, halved
150g fresh ricotta
100g smoked cheddar, plus 50g extra
8 sprigs each flat-leaf parsley and basil, leaves chopped, plus extra flat-leaf parsley to serve
2 tbs each chopped chives
1⁄2 tsp smoked paprika
200g mixed cherry tomatoes, halved
1 small red onion, thinly sliced (we used a mandolin)
2 tbs red wine vinegar

Method

1.

Preheat the oven to 200°C. Line a large roasting tray with baking paper. Lightly brush 1 tbs of oil over sweet potatoes and place cut-side down on tray. Bake in oven for 45-50 minutes until tender. Set aside to cool for 10 minutes.
2.

Heat oven grill to high. Using a spoon, gently scoop out the sweet potato flesh into a bowl, keeping skins intact. Add ricotta, cheddar and half the herbs, season and stir to combine. Place sweet potato on a oven baking tray lined with baking paper and and fill with sweet potato mixture. Scatter with extra cheddar. Grill for 7 minutes or until golden brown and warmed through.
3.

Meanwhile, combine tomatoes, remaining oil and herbs, onion and vinegar in a bowl and season. Serve tomato salad alongside cheesy sweet potatoes and scatter with extra parsley.