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
Scale
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
