Description
Prepare baked sweet potatoes filled with a rich, creamy spinach and ricotta mixture, topped with a bright herb drizzle.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil (for potatoes)
- Salt and black pepper to taste
- 10 ounces fresh spinach, chopped
- 15 ounces whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped (for filling)
- 2 tablespoons fresh chives, chopped (for filling)
- 1/4 cup olive oil (for drizzle)
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, chopped (for drizzle)
- 1 tablespoon fresh dill, chopped (for drizzle)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce the sweet potatoes several times with a fork. Rub them lightly with 1 tablespoon of olive oil and season with salt and pepper.
- Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when pierced with a knife. Remove from the oven and let them cool slightly.
- While the potatoes bake, prepare the filling. In a large skillet, wilt the chopped spinach over medium heat. Squeeze out as much excess moisture as possible from the spinach and set aside.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, nutmeg, minced garlic, chopped parsley, and chives. Mix well.
- Fold the wilted spinach into the ricotta mixture until evenly combined. Season the filling with salt and pepper.
- Slice the cooled sweet potatoes lengthwise, opening them up without cutting all the way through. Gently fluff the inside flesh with a fork.
- Spoon the creamy spinach ricotta mixture generously into the center of each sweet potato.
- Return the stuffed potatoes to the oven and bake for an additional 10 to 15 minutes, until the filling is heated through and slightly golden on top.
- While the potatoes finish baking, prepare the herb drizzle. In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, chopped basil, and chopped dill. Season with a pinch of salt.
- Remove the potatoes from the oven. Drizzle the herb mixture over the top of the warm filling before serving.
Notes
- If you prefer a dairy-free option, substitute the ricotta with a firm cashew cream or a store-bought vegan ricotta alternative.
- For a richer flavor, you can roast the sweet potatoes instead of baking them.
- You can prepare the filling up to one day ahead and store it covered in the refrigerator.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 550
- Sugar: 18
- Sodium: 450
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 10
- Protein: 22
- Cholesterol: 75