Summer Sweet Potatoes Tomatoes Mozzarella (Printable)

Roasted sweet potatoes topped with tomatoes, mozzarella, and fresh pesto for a vibrant Mediterranean-inspired meal.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes, scrubbed and halved lengthwise
02 - 1 ½ cups cherry tomatoes, halved
03 - Fresh basil leaves, for garnish

→ Dairy

04 - 7 oz mozzarella balls (bocconcini or ciliegine), drained and halved

→ Pesto

05 - 1 cup fresh basil leaves, packed
06 - ¼ cup toasted pine nuts (or walnuts)
07 - 1 garlic clove
08 - ¼ cup grated Parmesan cheese
09 - ½ cup extra virgin olive oil
10 - Salt and pepper, to taste

→ Olive Oil & Seasoning

11 - 2 tbsp olive oil (for roasting)
12 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Brush sweet potato halves with 2 tbsp olive oil and season with salt and pepper. Place cut-side down on the tray. Roast for 30 minutes, until tender and lightly caramelized.
03 - While the sweet potatoes roast, prepare the pesto: In a food processor, blend basil, toasted pine nuts, garlic, Parmesan, salt, and pepper. With the machine running, slowly drizzle in the olive oil until smooth. Adjust seasoning as needed.
04 - Remove sweet potatoes from the oven and let cool slightly. Flip them cut-side up.
05 - Top each sweet potato half with cherry tomatoes and mozzarella. Return to the oven for 5 minutes, just until the cheese softens.
06 - Remove from oven, drizzle generously with fresh pesto, and garnish with basil leaves. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The sweet potatoes become candy-like and tender while the tomatoes burst with juice in the oven
  • Fresh pesto ties everything together with a bright herby punch that makes each bite exciting
  • You can assemble most of it ahead and just finish with the warm elements when friends arrive
02 -
  • Sweet potato size varies wildly, so check them at 25 minutes and keep roasting until a knife slides through easily with no resistance
  • The pesto can be made a day ahead and stored in the fridge with a thin layer of olive oil on top to prevent browning
  • These are best served warm but they're also delicious at room temperature, making them perfect for potlucks and outdoor gatherings
03 -
  • Rub the cut sides of sweet potatoes with a cut garlic clove before roasting for subtle flavor throughout
  • If your tomatoes are especially large, quarter them instead of halving so they don't overwhelm the potatoes

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