Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
A delightful dish that combines nutritious sweet potatoes with creamy ricotta and fresh spinach, perfect for busy weeknights or cozy family dinners.
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.
Notes
For a spicy version, add jalapeños or crushed red pepper flakes to the filling. Ensure not to overbake the potatoes; they should be tender but not mushy. Store leftovers in an airtight container for up to three days.