Ingredients
Cooking spray
4 mediumsweet potatoes
¼ cupmarinara
¼ cupfreshly grated parmesan cheese
4ozpart-skim Mozzarellathinly sliced
10freshbasil leaveschopped, for garnish
kosher salt
freshly ground black pepper
red pepper flakesoptional
Pine nutsoptional
4cupsbaby arugula
2tsp.good quality balsamic vinegar
2tsp.extra-virgin olive oil
Pinch kosher salt
freshly ground black pepper
Preparation
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 to 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, Parmesan cheese, and Italian seasoning among the 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, top each potato with 1 ounce of mozzarella and broil for 3 to 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.
