Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is a delightful dish that combines nutritious sweet potatoes with creamy ricotta and fresh spinach, making it a perfect option for busy weeknights or a cozy family dinner. It’s simple to prepare and offers a burst of flavors that will please your palate. This recipe can easily be adjusted to suit your taste preferences, making it versatile enough for any occasion.
Recipe Information
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 360
Protein: 14 g
Carbohydrates: 46 g
Fat: 14 g
Fiber: 8 g
Sugar: 5 g
Sodium: 320 mg
Why Make Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is not just a flavorful meal; it’s also packed with nutrients. Sweet potatoes are rich in fiber, vitamins, and antioxidants, while spinach adds a fresh touch along with a plethora of vitamins and minerals. This dish is an excellent source of protein thanks to the ricotta, and the herb drizzle adds a wonderful brightness to each bite. Whether you’re looking for a meatless dinner option or a wholesome side dish, these stuffed sweet potatoes fit the bill perfectly.
How to Make Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle Step by Step
Ingredients
4 medium sweet potatoes (about 1.8 lb / 800 g)
1 tbsp olive oil
Salt & black pepper, to taste
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 garlic clove, minced
2 tbsp grated Parmesan cheese
1 tsp lemon juice
For the Herb Drizzle:
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 tsp chopped basil
Salt & pepper, to taste
Directions
Preheat oven to 400°F (200°C). Scrub the sweet potatoes, pierce with a fork, and place them on a lined baking tray. Drizzle lightly with olive oil and bake for 40–50 minutes until tender. While the potatoes bake, heat a small skillet over medium heat and sauté garlic and spinach until wilted (about 2 minutes). Let cool slightly. In a bowl, mix the ricotta, sautéed spinach, Parmesan, and lemon juice. Season with salt and pepper.
Slice each baked sweet potato lengthwise and gently mash the centers. Spoon the spinach-ricotta mixture into each potato. In a small bowl, whisk all herb drizzle ingredients together and drizzle over the stuffed potatoes. Serve warm with extra herbs sprinkled on top for a cozy, wholesome meal.
How to Serve Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
For a well-rounded meal, serve your Spinach & Ricotta Stuffed Sweet Potatoes alongside a refreshing green salad dressed with vinaigrette. You could also pair them with roasted vegetables for added nutrients and color on your plate. If you prefer a heartier meal, consider serving them with a side of quinoa or a grain medley for an extra boost of fiber and protein.
How to Store Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
To store leftovers, place the stuffed sweet potatoes in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes. You can also freeze unstuffed sweet potatoes for up to three months. To reheat from frozen, bake at the same temperature until heated through, then add your filling and bake until warmed.
Expert Tips for Cooking Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
- For a creamier filling, use whole-milk ricotta cheese.
- Sprinkle some red pepper flakes into the ricotta mixture for a spicy kick.
- Experiment with different herbs in the drizzle to find your favorite combination.
- Make sure not to overbake the potatoes; they should be tender but not mushy.
- Prep your sweet potatoes ahead of time for a quick weeknight meal.
Delicious Variations of Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
For a spicy version, add jalapeños or crushed red pepper flakes to the spinach-ricotta filling. If you’re in the mood for an herbed twist, swap out the parsley and basil for fresh thyme or dill. For a citrusy flavor, add some zest of orange or lime to the filling for a refreshing take on this classic dish.
Frequently Asked Questions about Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Can I make this recipe ahead of time? Yes, you can prepare the filling in advance and stuff the sweet potatoes just before baking for a quick meal.
Are these sweet potatoes gluten-free? Absolutely! This dish is naturally gluten-free, making it a great choice for those with gluten sensitivities.
How can I adapt this recipe for a vegan diet? You can substitute the ricotta and Parmesan with plant-based cheese alternatives and use a vegan butter or oil instead.
Conclusion
Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is a must-try for anyone looking to enjoy a hearty, nutritious meal without spending hours in the kitchen. The combination of flavors and textures creates a dish that is not only comforting but also versatile. So why not give this recipe a try? Your taste buds will thank you!
Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Ingredients
Main Ingredients
- 4 medium medium sweet potatoes (about 1.8 lb / 800 g)
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1 cup ricotta cheese Use whole-milk ricotta for a creamier filling.
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp lemon juice
Herb Drizzle
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp chopped basil
- Salt & pepper, to taste
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Scrub the sweet potatoes, pierce with a fork, and place them on a lined baking tray.
- Drizzle lightly with olive oil and bake for 40–50 minutes until tender.
- While the potatoes bake, heat a small skillet over medium heat and sauté garlic and spinach until wilted (about 2 minutes). Let cool slightly.
- In a bowl, mix the ricotta, sautéed spinach, Parmesan, and lemon juice. Season with salt and pepper.
Assembly
- Slice each baked sweet potato lengthwise and gently mash the centers.
- Spoon the spinach-ricotta mixture into each potato.
- In a small bowl, whisk all herb drizzle ingredients together and drizzle over the stuffed potatoes.
Serving
- Serve warm with extra herbs sprinkled on top for a cozy, wholesome meal.
