sausage pesto pizza sweet potato skins__________________________Cheesy sweet potato skins stuffed with Italian spiced tempeh crumbles - mimicking sausage - and lots of pesto.
Ingredients
- 3 large sweet potatoes, cleaned and scrubbed
- 1 package tempeh
- 1 tbsp dried oregano
- 3 cloves garlic, minced
- 2 tsp dried basil
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- pinch red pepper flakes
- kosher salt and pepper, to taste
- 4 oz fresh mozzarella, cut into 1/2 inch cubes
- 1/2 cup shredded parmesan cheese
- 1/2 cup basil pesto
- olive oil, for roasting and cooking
Instructions
- Heat oven to 425 degrees.
- In a storage bag or tupperware, combine tempeh, oregano, garlic, basil, onion, thyme, rosemary, red pepper flakes, and salt and pepper. Pour 2 tbsp olive oil over to. Toss tempeh around in the bag and stow in the fridge at least 20 minutes.
- Once oven preheats, poke holes in the sweet potatoes and roast for 45-60 minutes until tender. Remove to a safe surface and let cool.
- While potatoes roast, prepare the filling. Warm a skillet on medium and toss in tempeh and spices. Cook, stirring ocassionally, until some of the tempeh begins to crisp. Remove from heat and let cool slightly, about 5 minutes.
- To a small bowl, combine mozzarella, pesto, and tempeh. Taste for salt and pepper.
- When the potatoes are cool enough to handle, slice in half. Remove most of the inner flesh, leaving about 14 inch space all around, and reserve for a later use. Spoon filling evenly into each sweet potato half. Top with shredded parmesan. Cook 10-15 minutes until crispy and cheese begins to bubble and turn golden.
- Serve with fresh parsley and Greek yogurt. Plus, your favorite wine, of course.