Loaded Roasted Sweet Potato
Simple, hearty, and endlessly comforting.
A perfectly roasted sweet potato, with its caramelized edges and naturally sweet flavour, becomes the ultimate canvas for delicious toppings. Whether you pile it high with veggies, drizzle it with a creamy sauce, or keep it classic with just a sprinkle of spice, it’s a dish that feels both nourishing and indulgent. Easy to prepare yet full of character, it’s the kind of meal that works for lunch, dinner, or even a cozy snack.
INGREDIENTS:
For 4 people:
Pumpkin meatballs:
- 300g pumpkin (weight without skin and seeds), I used Hokkaido – less than half a pumpkin, about 400g with skin
- 1 teaspoon olive oil
- Salt and pepper
- 70g canned corn – 3 tablespoons
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 50g flaked almonds
- A handful of chives or parsley
- 1 egg
- 100g almond flour + for dusting (you can use breadcrumbs)
For the pasta and sauce:
- 400g penne pasta / any other gluten-free pasta (you like)
- 1 onion
- 2 cloves garlic
- A piece of chili pepper
- 2 tablespoons olive oil
- 2 cans of diced tomatoes
- 1 teaspoon oregano
- Salt and pepper
- Parsley or fresh basil for garnish
INSTRUCTION:
Peel the pumpkin flesh and cut it into cubes. Place on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Put into an oven preheated to 200°C and bake for 20 minutes, until soft.
Place the roasted pumpkin in a bowl and mash into a purée. Add drained canned corn, curry, cumin, almond flakes, chives, and an egg. Mix everything together. Finally, add about 100 g of almond flour just enough to achieve a consistency that allows you to form balls.
Shape small meatballs from the mixture, coat them in breadcrumbs, and place on a baking sheet (you can use the same one where you roasted the pumpkin). Drizzle with olive oil and put into an oven preheated to 220°C. Bake for 15 minutes, turning them halfway through.
Meanwhile, cook the pasta according to the instructions on the package.
Prepare the tomato sauce. Dice the onion, finely chop the garlic and chili pepper. Heat olive oil in a pan and add the vegetables. Sauté over medium heat for 5 minutes until the onion becomes translucent. Then add canned tomatoes and half a cup of water. Season with oregano, salt, and pepper, and cook over medium heat for 10 minutes. Finally, add the roasted pumpkin meatballs to the sauce.
Serve the pasta with the sauce and pumpkin meatballs, sprinkled with parsley or basil.
Place the roasted pumpkin in a bowl and mash into a purée. Add drained canned corn, curry, cumin, almond flakes, chives, and an egg. Mix everything together. Finally, add about 100 g of almond flour just enough to achieve a consistency that allows you to form balls.
Shape small meatballs from the mixture, coat them in breadcrumbs, and place on a baking sheet (you can use the same one where you roasted the pumpkin). Drizzle with olive oil and put into an oven preheated to 220°C. Bake for 15 minutes, turning them halfway through.
Meanwhile, cook the pasta according to the instructions on the package.
Prepare the tomato sauce. Dice the onion, finely chop the garlic and chili pepper. Heat olive oil in a pan and add the vegetables. Sauté over medium heat for 5 minutes until the onion becomes translucent. Then add canned tomatoes and half a cup of water. Season with oregano, salt, and pepper, and cook over medium heat for 10 minutes. Finally, add the roasted pumpkin meatballs to the sauce.
Serve the pasta with the sauce and pumpkin meatballs, sprinkled with parsley or basil.
Enyoj!!