Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe
Introduction
These spinach and ricotta stuffed sweet potatoes are a delicious and hearty vegetarian meal. Roasted until tender and filled with a creamy spinach mixture, they’re finished with a fresh herb drizzle that brightens every bite.
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 1 teaspoon olive oil, salt, and pepper.
- Step 2: Place the sweet potatoes on a baking sheet and roast for 40–50 minutes until they are tender when pierced with a fork.
- 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. Add the chopped spinach and cook until wilted, about 2 minutes.
- Step 5: Remove the skillet from heat and stir in the ricotta cheese, Parmesan, 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 and ricotta mixture and return them to the oven for 10 minutes to warm through.
- Step 8: Remove from the oven and drizzle with the prepared herb sauce before serving.
Tips & Variations
- If you prefer a richer filling, add a handful of shredded mozzarella or swap Parmesan for pecorino.
- For extra flavor, sprinkle red pepper flakes into the filling or on top before serving.
- Use kale or Swiss chard instead of spinach for a different leafy green twist.
Storage
Store 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, then add the herb drizzle just before serving to keep it fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, substitute the ricotta and Parmesan with vegan cheese alternatives or a blend of mashed tofu and nutritional yeast for a creamy texture.
Can I prepare the filling ahead of time?
Absolutely. You can make the spinach and ricotta filling a day ahead and store it in the fridge. Assemble and bake the sweet potatoes when ready to serve.
PrintSpinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe
These Spinach and Ricotta Stuffed Sweet Potatoes are a delicious and nutritious vegetarian meal. Roasted until tender, the sweet potatoes are filled with a creamy mixture of sautéed spinach, ricotta cheese, Parmesan, and warm spices, then finished with a fresh herb and lemon drizzle. Perfect for a wholesome dinner or a satisfying lunch, this recipe combines comforting flavors with vibrant herbs for a delightful dish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- Salt and pepper, to taste
Spinach Ricotta 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 with a fork several times, and rub their skins with olive oil, salt, and pepper to season.
- Roast Sweet Potatoes: Place the prepared sweet potatoes on a baking sheet and roast them in the preheated oven for 40 to 50 minutes, or until they are tender when pierced with a fork.
- Make Herb Drizzle: While the sweet potatoes are roasting, whisk together olive oil, lemon juice, chopped parsley, chopped basil, Dijon mustard, salt, and pepper in a small bowl to create the fresh herb drizzle.
- Sauté Spinach: Heat a skillet over medium heat and add the minced garlic, cooking for about 30 seconds until fragrant. Add the chopped spinach and sauté until wilted, about 2 minutes.
- Prepare Ricotta Mixture: Remove the skillet from heat and stir in the ricotta cheese, grated Parmesan, ground nutmeg, salt, and pepper until well combined.
- Scoop Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice them lengthwise and gently scoop out a small portion of the flesh from each half to create room for the filling.
- Fill and Bake: Spoon the spinach and ricotta mixture into the cavity of each sweet potato half. Return them to the oven and bake for an additional 10 minutes to warm the filling through.
- Serve: Remove the stuffed sweet potatoes from the oven and drizzle generously with the prepared herb sauce before serving.
Notes
- You can substitute baby spinach with fresh kale or Swiss chard if preferred.
- For a vegan version, replace ricotta with a plant-based cheese and omit the Parmesan.
- Adjust the amount of garlic and herbs in the drizzle to taste.
- These stuffed sweet potatoes can be prepared ahead and reheated in the oven before serving.
- Adding a pinch of red pepper flakes to the filling gives a subtle kick of heat.
Keywords: spinach and ricotta stuffed sweet potatoes, vegetarian sweet potato recipe, baked stuffed sweet potatoes, healthy stuffed sweet potato, herb drizzle recipe
