Description
This recipe features creamy ricotta and vibrant spinach stuffed sweet potatoes, combining the natural sweetness of baked sweet potatoes with a savory, cheesy filling enhanced by fresh herbs and warm spices. A warm, satisfying dish perfect as a wholesome vegetarian main or side.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Filling
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 1/4 cup chopped fresh basil or parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes under running water to remove any dirt. Pat them dry thoroughly with a towel.
- Pierce Sweet Potatoes: Use a fork to poke several holes in each sweet potato to allow steam to escape during baking.
- Season Sweet Potatoes: Rub each sweet potato with olive oil, then sprinkle them evenly with salt and black pepper to enhance flavor and help crisp the skin.
- Arrange for Baking: Place the prepared sweet potatoes on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
- Bake Sweet Potatoes: Bake in the preheated oven for 45-60 minutes until tender and easily pierced with a fork. Timing depends on the size of the sweet potatoes.
- Sauté Spinach: While the potatoes bake, heat a skillet over medium heat, add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
- Mix Filling: In a large mixing bowl, combine ricotta cheese, sautéed spinach, grated Parmesan cheese, nutmeg, garlic powder, and red pepper flakes if using. Stir until all ingredients are well mixed.
- Prepare Sweet Potato Halves: When sweet potatoes are cooled enough to handle, cut them lengthwise in half. Carefully scoop out some flesh, leaving the skin intact to form a cavity for stuffing.
- Combine Filling: Add the scooped sweet potato flesh to the ricotta and spinach mixture and mix thoroughly to combine flavors and textures.
- Stuff Sweet Potatoes: Spoon the creamy ricotta and spinach filling back into each sweet potato half, mounding it slightly on top for an appealing presentation.
- Final Bake: Return the stuffed sweet potatoes to the baking sheet and bake again for 10-15 minutes to heat through and meld flavors.
- Garnish and Serve: Remove from oven, let cool briefly, then garnish with chopped fresh basil or parsley before serving for a fresh finish.
Notes
- Choose sweet potatoes that are uniform in size for even cooking.
- Sautéing the spinach removes excess moisture, preventing the filling from becoming watery.
- Nutmeg adds a warm, subtle spice that complements the creamy ricotta and sweet potato flavors.
- Red pepper flakes are optional and can be adjusted to taste for added heat.
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives.
- Leftover stuffed sweet potatoes can be refrigerated for up to 3 days and reheated in the oven.
