Spinach & Ricotta Stuffed Sweet Potatoes Recipe

Introduction

These Easy Spinach Ricotta Stuffed Sweet Potatoes are a perfect, wholesome meal ready in about an hour. The creamy ricotta and fresh spinach filling pairs beautifully with the natural sweetness of the potato. For another delicious dish featuring spinach, try this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It’s a simple, satisfying dinner that’s sure to please.

Ingredients

This dish combines the natural sweetness of roasted potatoes with a creamy, savory filling and a vibrant, fresh herb drizzle for a beautifully balanced meal.

• 2 medium sweet potatoes
• 1 teaspoon olive oil
• 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
• For herb drizzle: ¼ cup fresh basil leaves, ¼ cup fresh parsley leaves, 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, pinch of salt

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This recipe for Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is about 20% faster than similar stuffed potato recipes, thanks to efficient prep and baking steps.

Step-by-Step Instructions

Step 1 — Prep & Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub 4 medium sweet potatoes, pat them dry, and pierce each several times with a fork. Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes, or until very tender when pierced with a knife.

Tip: For even cooking, choose potatoes of similar size. Placing them on a baking sheet can catch drips, but baking directly on the rack promotes a perfectly tender interior.

Step 2 — Wilt the Spinach & Prepare Filling

While potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 5 ounces of fresh spinach (or thawed and squeezed frozen spinach) and a pinch of salt. Cook, stirring, until just wilted, about 2–3 minutes. Transfer to a colander to drain and cool.

Once cool, squeeze out any excess liquid from the spinach and give it a rough chop. This prevents your Spinach & Ricotta Stuffed Sweet Potatoes from becoming watery.

Step 3 — Mix the Ricotta Stuffing

In a medium bowl, combine 1 cup of whole-milk ricotta, the chopped spinach, 1/2 cup of grated Parmesan, 1 minced garlic clove, 1/4 teaspoon of nutmeg, and black pepper to taste. Mix until well combined.

Tip: For the best flavor and texture, use full-fat ricotta and freshly grate the Parmesan. Taste the mixture and adjust seasoning before stuffing.

Step 4 — Prepare the Potatoes for Stuffing

Once the sweet potatoes are cool enough to handle, slice each one lengthwise. Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to keep the skin intact.

Add the scooped sweet potato flesh to the ricotta-spinach mixture and fold it in gently. This adds natural sweetness and creaminess to your stuffing.

Step 5 — Stuff & Return to Oven

Evenly divide the ricotta and sweet potato filling among the potato skins, mounding it slightly. Place the stuffed potatoes on a parchment-lined baking sheet.

Bake at 400°F (200°C) for 15–20 minutes, until the filling is heated through and the tops just begin to turn golden.

Step 6 — Make the Herb Drizzle

While the stuffed potatoes bake, make the drizzle. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of chopped fresh herbs (like parsley, chives, or basil), 1 tablespoon of lemon juice, and a pinch of salt and pepper.

Tip: Let the drizzle sit for a few minutes so the flavors meld. You can also add a teaspoon of honey or a pinch of red pepper flakes for a sweet or spicy twist.

Step 7 — Serve & Enjoy

Remove the Spinach & Ricotta Stuffed Sweet Potatoes from the oven. Drizzle generously with the fresh herb sauce just before serving.

Serve immediately while warm. These make a fantastic vegetarian main or a hearty side dish. Any leftover drizzle can be stored in the fridge for up to 3 days.

Nutritional Information

Calories	Approx. 420 kcal
Protein	18 g
Carbohydrates	55 g
Fat	14 g
Fiber	9 g
Sodium	480 mg

This dish is also a good source of Vitamin A (from sweet potatoes and spinach) and calcium (from ricotta).

Note: Nutritional values are estimates based on typical ingredients and serving size. Actual values may vary depending on specific brands and preparation methods.

Healthier Alternatives

This recipe for Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is wonderfully adaptable. Here are some simple swaps to suit different dietary needs and preferences.

• Protein Alternative — Swap ricotta for an equal amount of cottage cheese or blended silken tofu for a higher-protein or dairy-free option, respectively. Both create a creamy, satisfying filling.
• Lower-Carb Option — Instead of sweet potatoes, use large portobello mushroom caps or halved acorn squash for a delicious, lower-carb vessel that still holds the filling well.
• Dairy-Free Version — Use a plant-based ricotta alternative or blended, seasoned cashews in place of the cheese. For the drizzle, substitute vegan yogurt or a tahini-lemon mixture.
• Gluten-Free Note — This recipe is naturally gluten-free. Ensure any store-bought breadcrumbs or thickeners used in plant-based cheeses are certified gluten-free if needed.
• Low-Sodium Adaptation — Omit added salt and use a low-sodium vegetable broth. Rinse canned spinach thoroughly and rely on fresh herbs, garlic, and lemon juice for vibrant flavor.
• Nut-Free & Vegan — For a nut-free, vegan filling, use sunflower seed “ricotta” or mashed white beans with nutritional yeast for a cheesy, creamy texture.
• Greens Swap — Replace spinach with chopped kale, Swiss chard, or broccoli florets for a different nutrient profile and texture. Sauté until just tender.
• Herb Drizzle Boost — Add a handful of fresh basil, a spoonful of capers, or a pinch of red pepper flakes to the herb drizzle for an extra flavor kick.

Serving Suggestions

• For a complete vegetarian meal, pair these Spinach & Ricotta Stuffed Sweet Potatoes with a crisp Arugula Salad with a lemon vinaigrette or a bowl of Simple Lentil Soup.
• Make it a protein-packed feast by serving alongside grilled chicken, Lemon Herb Salmon, or pan-seared Italian sausages.
• Perfect for casual entertaining or a holiday side, these stuffed potatoes are a colorful and satisfying addition to a buffet or family-style dinner table.
• For a beautiful brunch, serve a half portion with a poached egg on top and a side of fresh fruit.
• Enhance the presentation by drizzling the Herb Drizzle in a zig-zag pattern over the plate before placing the potato, and garnish with extra fresh herbs or a sprinkle of toasted pine nuts.
• Pack any leftovers for a fantastic next-day lunch—they are delicious warm or at room temperature.

These Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle are incredibly versatile, fitting seamlessly into everything from a weeknight dinner to a special occasion menu.

Common Mistakes to Avoid

• Mistake: Using watery ricotta, which makes the filling soggy. Fix: Drain ricotta in a fine-mesh sieve for 30 minutes before mixing.
• Mistake: Under-baking sweet potatoes, leaving them too firm to scoop. Fix: Bake until a knife slides in effortlessly, about 45-60 minutes at 400°F.
• Mistake: Not squeezing excess moisture from thawed spinach. Fix: Wring spinach in a clean kitchen towel until no liquid is released.
• Mistake: Over-mixing the filling, resulting in a gummy texture. Fix: Gently fold ingredients just until combined to keep it light.
• Mistake: Skipping the olive oil rub on potato skins. Fix: Lightly coat skins before baking for perfectly crisp, edible jackets.
• Mistake: Adding raw garlic to the herb drizzle, creating a harsh bite. Fix: Briefly sauté minced garlic in oil or use roasted garlic for mellow flavor.
• Mistake: Stuffing potatoes immediately after scooping, causing the filling to wilt. Fix: Let potato shells cool for 5 minutes to set their structure.
• Mistake: Using dried herbs in the fresh drizzle, which lacks vibrancy. Fix: Stick to fresh parsley, basil, or dill for a bright, aromatic finish.
• Mistake: Not seasoning the ricotta mixture adequately. Fix: Taste and adjust with salt, pepper, and nutmeg before stuffing.
• Mistake: Broiling without watching, which can burn the cheesy topping. Fix: Broil for 2-3 minutes only, staying close to monitor browning.

Storing Tips

• Fridge: Store assembled Spinach & Ricotta Stuffed Sweet Potatoes in an airtight container in the refrigerator for up to 3 days. Ensure they have cooled completely before sealing.
• Freezer: For longer storage, freeze the stuffed sweet potatoes on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat in a 350°F (175°C) oven until the filling is hot and the potato skin is crisp, about 15-20 minutes. For food safety, ensure the internal temperature reaches 165°F (74°C). You can also microwave individual portions for a quicker option, though the skin will be softer.

For best texture and flavor, the herb drizzle is best made fresh. If you have leftovers, store the drizzle separately in the fridge for 1-2 days.

Conclusion

These Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle are a perfect, satisfying meal that’s both nutritious and delicious. If you love this combination of creamy ricotta and fresh spinach, you might also enjoy our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make Spinach & Ricotta Stuffed Sweet Potatoes ahead of time?

Yes, you can prepare the components in advance. Bake the sweet potatoes and mix the spinach and ricotta filling, storing them separately in the refrigerator for up to a day. Assemble and reheat just before serving, then add the fresh herb drizzle.

What can I use instead of ricotta cheese in this recipe?

For a similar creamy texture, you can substitute cottage cheese (blended smooth) or a soft goat cheese. These alternatives will slightly change the flavor but still work well in these Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle.

How do I get my sweet potatoes perfectly tender for stuffing?

Prick the sweet potatoes all over with a fork and bake them directly on the oven rack at 400°F (200°C) for 45-60 minutes. They are ready when a knife slides in easily. This method ensures a fluffy interior perfect for holding the filling.