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Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

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Tender roasted sweet potatoes stuffed with creamy ricotta and spinach filling, topped with a fresh herb drizzle for a balanced sweet-savory vegetarian main dish.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper, and bake for 45-50 minutes until tender.
  2. While potatoes bake, heat 1 teaspoon olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add chopped spinach and cook 2-3 minutes until wilted and moisture evaporates. Transfer to a bowl and cool slightly.
  3. Mix ricotta cheese, grated Parmesan, ground nutmeg, salt, and pepper into the spinach mixture until well combined. Adjust seasonings if needed.
  4. Remove baked sweet potatoes from oven, let cool 5 minutes. Make a lengthwise slit in each, push ends to open, fluff insides with a fork, and spoon in spinach-ricotta filling.
  5. For herb drizzle, blend basil, parsley, olive oil, lemon juice, and salt until smooth. Drizzle over stuffed potatoes and serve warm.

Notes

Use high-quality extra virgin olive oil for the best herb drizzle emulsion. For extra crisp skin, broil stuffed potatoes 2-3 minutes before drizzling. Make-ahead tip: Prepare filling up to 1 day in advance and store in fridge.

Nutrition

Find it online: https://www.rapidrecipes.blog/spinach-ricotta-stuffed-sweet-potatoes/