Ingredients

The following ingredients have 4 Servings
  • Cooking spray
  • 4 medium sweet potatoes (about 7 ounces each)
  • ½ cup marinara
  • ¼ 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)
  • 4 cups baby arugula
  • 2 teaspoons good quality balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • Pinch kosher salt
  • Freshly ground black pepper

Instruction

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