Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe
Introduction
These Spinach and Ricotta Stuffed Sweet Potatoes are a comforting and flavorful dish that combines creamy cheese with vibrant herbs. Perfect as a wholesome dinner or a hearty side, they’re easy to prepare and beautifully satisfying.
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 1 cup baby spinach, chopped
- ½ cup ricotta cheese
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- 2 tablespoons olive oil (for drizzle)
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- ½ teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Wash the sweet potatoes, pierce them with a fork, then rub with olive oil, salt, and pepper.
- Step 2: Place the sweet potatoes on a baking sheet and roast for 40–50 minutes until tender.
- Step 3: While the potatoes roast, whisk together 2 tablespoons olive oil, lemon juice, parsley, basil, Dijon mustard, salt, and pepper to create the herb drizzle.
- Step 4: In a skillet over medium heat, sauté the minced garlic for 30 seconds, then add the chopped spinach and cook until wilted, about 2 minutes.
- Step 5: Remove the skillet from heat, then stir in ricotta cheese, Parmesan cheese, ground nutmeg, salt, and pepper until well combined.
- Step 6: Slice the roasted sweet potatoes lengthwise and gently scoop out a small portion of the flesh to create space for the filling.
- Step 7: Fill the sweet potatoes with the spinach-ricotta mixture and return them to the oven for 10 minutes to warm through.
- Step 8: Drizzle the stuffed sweet potatoes with the herb sauce before serving.
Tips & Variations
- For extra flavor, sprinkle some toasted pine nuts or walnuts on top before serving.
- Swap ricotta for cottage cheese or cream cheese for a different texture.
- Add a pinch of red pepper flakes to the spinach mixture for a mild heat.
- Use kale or Swiss chard instead of spinach for a heartier green.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The herb drizzle is best added fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these sweet potatoes ahead of time?
Yes, you can roast and stuff the sweet potatoes in advance and keep them refrigerated. Reheat in the oven to retain texture, then add the herb drizzle just before serving.
Can this recipe be made vegan?
To make this vegan, substitute ricotta and Parmesan with plant-based cheese alternatives or a cashew cream. Ensure the rest of the ingredients, like mustard and olive oil, are vegan-friendly.
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Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe
- Total Time: 1 hour 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
These Spinach and Ricotta Stuffed Sweet Potatoes are a delightful combination of tender roasted sweet potatoes filled with a creamy, flavorful mixture of sautéed spinach, ricotta cheese, and Parmesan, topped with a fresh herb drizzle. Perfect as a nutritious vegetarian main or side dish, they offer a comforting yet light meal with vibrant herbs and rich flavors.
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- Salt and pepper, to taste
Filling
- 1 cup baby spinach, chopped
- ½ cup ricotta cheese
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
Herb Drizzle
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- ½ teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce them several times with a fork, then rub each with 1 teaspoon of olive oil, salt, and pepper to season the skins.
- Roast Sweet Potatoes: Place the prepared sweet potatoes on a baking sheet and roast in the oven for 40–50 minutes, or until they are tender when pierced with a fork.
- Make Herb Drizzle: While the sweet potatoes are roasting, whisk together 2 tablespoons olive oil, lemon juice, finely chopped parsley, basil, Dijon mustard, and salt and pepper to taste in a small bowl to create a fresh herb drizzle.
- Sauté Spinach and Garlic: Heat a skillet over medium heat and sauté the minced garlic for about 30 seconds until fragrant. Add the chopped spinach and cook for about 2 minutes until wilted.
- Prepare Filling: Remove the skillet from the heat and stir in the ricotta cheese, grated Parmesan, ground nutmeg, and season with salt and pepper. Mix until well combined.
- Stuff Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice each lengthwise and gently scoop out a small portion of the flesh, leaving enough to maintain structure. Fill each cavity with the spinach-ricotta mixture.
- Bake Stuffed Potatoes: Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes to heat through and meld the flavors.
- Serve: Remove from oven and drizzle the prepared herb sauce over the stuffed sweet potatoes before serving for a fresh, vibrant finish.
Notes
- You can substitute fresh herbs with dried if needed, but fresh herbs provide the best flavor for the drizzle.
- For a vegan version, substitute ricotta with a plant-based cheese alternative and ensure Parmesan is replaced with a vegan grated cheese or nutritional yeast.
- Sweet potatoes vary in size; adjust roasting time accordingly to ensure they are tender inside.
- Leftover stuffing can be used as a dip or spread for crackers or bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Keywords: stuffed sweet potatoes, spinach ricotta filling, herb drizzle, vegetarian recipe, healthy dinner, baked sweet potatoes
