Caprese Sweet Potato Boats by @starinfinitefood

54 min

3 servings

🥔

820 g

Sweet potatoes

🥑

30 ml

Avocado oil

🧂

5 g

Salt

🧀

85 g

Mini mozzarella balls

🌿

14 g

Fresh basil leaves

🫘

430 g can

Chickpeas

🧂

3 g

Italian seasoning

🍅

150 g

Cherry tomatoes

🍯

3.5 g

Honey

⚫

0.5 g

Pepper

🌱

30 g

Tahini

🍇

30 ml

Balsamic vinegar

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Slice
    • sweet potato
    • avocado oil
    • salt

    Slice the 3 sweet potatoes in half lengthwise. Drizzle 1 tbsp avocado oil over a large sheet pan and season it with salt.

  3. Place
    • sweet potato
    • avocado oil

    Place the sweet potatoes cut-side down on the sheet pan. Drizzle their skins with a little avocado oil.

  4. Roast
    • sweet potato

    Roast the sweet potatoes for 20 minutes. Remove the sheet pan from the oven.

  5. Toss
    • cherry tomatoes
    • avocado oil
    • Salt

    Toss the cherry tomatoes with 1/2 tbsp avocado oil, honey, salt, and black pepper. Set the tomato mixture aside.

  6. Toss
    • chickpeas
    • avocado oil
    • salt

    Toss the chickpeas with the remaining avocado oil, salt, and Italian seasoning. Set the chickpeas aside.

  7. Flip
    • sweet potato

    Flip the sweet potatoes so the cut sides face up. Move them to one side of the sheet pan.

  8. Spread
    • chickpeas
    • cherry tomatoes

    Spread the seasoned chickpeas in the center of the sheet pan. Spread the seasoned tomatoes beside the chickpeas.

  9. Roast
    • sweet potato
    • chickpeas
    • cherry tomatoes

    Roast for 15 to 18 minutes. Cook until the sweet potatoes are tender and the tomatoes begin to burst.

  10. Whisk
    • tahini
    • balsamic vinegar

    Whisk the tahini and balsamic vinegar until smooth. Set the balsamic tahini aside.

  11. Smash
    • sweet potato
    • mini mozzarella balls

    Gently smash the center of each roasted sweet potato to make a cavity. Divide the mini mozzarella balls among the 6 sweet potato halves.

  12. Place
    • fresh basil
    • sweet potato
    • mini mozzarella balls

    Place several basil leaves over each sweet potato. Return the sheet pan to the oven for 4 minutes.

  13. Drizzle
    • sweet potato
    • tahini
    • balsamic vinegar

    Remove the sheet pan when the mozzarella has melted. Drizzle the sweet potatoes with balsamic tahini and garnish with remaining basil.

Caprese Sweet Potato Boats by @starinfinitefood

54 min

3 servings

🥔

820 g

Sweet potatoes

🥑

30 ml

Avocado oil

🧂

5 g

Salt

🧀

85 g

Mini mozzarella balls

🌿

14 g

Fresh basil leaves

🫘

430 g can

Chickpeas

🧂

3 g

Italian seasoning

🍅

150 g

Cherry tomatoes

🍯

3.5 g

Honey

⚫

0.5 g

Pepper

🌱

30 g

Tahini

🍇

30 ml

Balsamic vinegar

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425°F (220°C).

  2. Step 2/13

    Slice the 3 sweet potatoes in half lengthwise. Drizzle 1 tbsp avocado oil over a large sheet pan and season it with salt.

    🥔sweet potato
    🥑avocado oil
    🧂salt
    🔪knife
    🪵cutting board
    🍳large sheet pan
    🥄measuring spoons

  3. Step 3/13

    Place the sweet potatoes cut-side down on the sheet pan. Drizzle their skins with a little avocado oil.

    🥔sweet potato
    🥑avocado oil
    🍳large sheet pan
    🥄measuring spoons

  4. Step 4/13

    Roast the sweet potatoes for 20 minutes. Remove the sheet pan from the oven.

    🥔sweet potato
    🍳large sheet pan

  5. Step 5/13

    Toss the cherry tomatoes with 1/2 tbsp avocado oil, honey, salt, and black pepper. Set the tomato mixture aside.

    🍅cherry tomatoes
    🥑avocado oil
    🍯honey
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄measuring spoons

  6. Step 6/13

    Toss the chickpeas with the remaining avocado oil, salt, and Italian seasoning. Set the chickpeas aside.

    🫘chickpeas
    🥑avocado oil
    🧂salt
    🧂Italian seasoning
    🥣large mixing bowl
    🥄measuring spoons

  7. Step 7/13

    Flip the sweet potatoes so the cut sides face up. Move them to one side of the sheet pan.

    🥔sweet potato
    🍳large sheet pan
    🥄spatula

  8. Step 8/13

    Spread the seasoned chickpeas in the center of the sheet pan. Spread the seasoned tomatoes beside the chickpeas.

    🫘chickpeas
    🍅cherry tomatoes
    🍳large sheet pan
    🥄spatula

  9. Step 9/13

    Roast for 15 to 18 minutes. Cook until the sweet potatoes are tender and the tomatoes begin to burst.

    🥔sweet potato
    🫘chickpeas
    🍅cherry tomatoes
    🍳large sheet pan

  10. Step 10/13

    Whisk the tahini and balsamic vinegar until smooth. Set the balsamic tahini aside.

    🌱tahini
    🍇balsamic vinegar
    🥣small mixing bowl
    🍴fork
    🥄measuring spoons

  11. Step 11/13

    Gently smash the center of each roasted sweet potato to make a cavity. Divide the mini mozzarella balls among the 6 sweet potato halves.

    🥔sweet potato
    🧀mini mozzarella balls
    🍴fork
    🍳large sheet pan

  12. Step 12/13

    Place several basil leaves over each sweet potato. Return the sheet pan to the oven for 4 minutes.

    🌿fresh basil
    🥔sweet potato
    🧀mini mozzarella balls
    🍳large sheet pan

  13. Step 13/13

    Remove the sheet pan when the mozzarella has melted. Drizzle the sweet potatoes with balsamic tahini and garnish with remaining basil.

    🥔sweet potato
    🌱tahini
    🍇balsamic vinegar
    🌿fresh basil
    🍳large sheet pan
    🥣small mixing bowl

Composition

Ingredients

Types

Oils, Seasonings, Dairy, Legumes, Vegetables, Sweeteners, Seeds and nuts, Condiments

Ingredients

Sweet potatoes, Avocado oil, Salt, Mini mozzarella balls, Fresh basil leaves, Chickpeas, Italian seasoning, Cherry tomatoes, Honey, Pepper, Tahini, Balsamic vinegar

Notes

Sweet potatoes (medium, sliced in half lengthwise), Fresh basil leaves (amount not given), Chickpeas (canned, rinsed and drained), Italian seasoning (or Herbs de Provence), Cherry tomatoes (chopped), Pepper (amount not given)

Allergens

Milk, Sesame, Sulfites

Dietetics

Dietary regimen

Vegetarian, Gluten-free, High-fiber

Calories

426 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 54g, Dietary fiber: 11g, Total fat: 18g, Saturated fat: 5g, Sugars: 12g, Sodium: 730mg

Nutritional Information

Minerals

Potassium: 870mg, Calcium: 220mg, Iron: 3.2mg, Magnesium: 73mg

Vitamins

Vitamin A: 1230mcg RAE, Vitamin C: 18mg, Vitamin K: 18mcg, Folate: 107mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

39 minutes

Overall

54 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large sheet pan, large mixing bowl, small mixing bowl, knife, cutting board, measuring spoons, spatula, fork

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Summer, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Italian, Mediterranean, American

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Tender, Creamy, Juicy

Flavors

Sweet, Tangy, Savory, Herbaceous, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Keep balsamic tahini separately when possible,Reheat sweet potatoes in an oven or air fryer for best texture), freezer : 1 month (Freeze cooked sweet potatoes and chickpeas without fresh basil or sauce,Add mozzarella, basil, and balsamic tahini after reheating)