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Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe

Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe
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★★★★★

4.8 from 22 reviews

This Spinach & Ricotta Stuffed Sweet Potatoes recipe combines tender baked sweet potatoes with a creamy, flavorful ricotta and spinach filling, topped with a fresh herb drizzle. Perfect as a nourishing vegetarian main or a hearty side, this dish is both wholesome and delicious.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Spinach & Ricotta Filling

  • 1 cup ricotta cheese
  • 2 cups fresh spinach, finely chopped
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg (optional)
  • Salt and black pepper, to taste

Herb Drizzle

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil or dill, finely chopped
  • 1 tsp lemon juice
  • Pinch of sea salt

Instructions

  1. Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then pierce each potato several times with a fork. Rub them lightly with olive oil, then place them directly on the oven rack or a baking tray. Bake for 40 to 50 minutes, until the potatoes are tender when pierced with a fork.
  2. Prepare the Filling: While the potatoes bake, heat a skillet over medium heat. Add the minced garlic and chopped spinach and sauté for 1 to 2 minutes, just until the spinach wilts. Remove the skillet from heat and let the mixture cool slightly. In a mixing bowl, combine the sautéed spinach and garlic with ricotta cheese, ground nutmeg (if using), salt, and black pepper. Mix until well combined.
  3. Stuff the Potatoes: Once the sweet potatoes are done and cool enough to handle, slice each potato lengthwise and gently open it. Use a fork to fluff the inside of the potatoes, creating a nice bed for the filling. Spoon the prepared spinach-ricotta mixture generously into each sweet potato.
  4. Make the Herb Drizzle: In a small bowl, whisk together the extra-virgin olive oil, chopped fresh parsley, chopped fresh basil or dill, lemon juice, and a pinch of sea salt until well combined.
  5. Serve: Drizzle the herb sauce evenly over the stuffed sweet potatoes. Serve these warm as a wholesome vegetarian main dish or a hearty side to complement your meal.

Notes

  • You can substitute fresh basil with dill in the herb drizzle for a slightly different flavor.
  • Ground nutmeg is optional but adds a warm, subtle spice to the filling.
  • For a vegan version, replace ricotta with a plant-based cheese alternative or blended tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, warm in the oven or microwave until heated through.

Nutrition

Keywords: spinach stuffed sweet potatoes, ricotta stuffed potatoes, vegetarian main dish, healthy stuffed sweet potatoes, herb drizzle recipe, easy dinner recipe

Find it online: https://maicook.com/spinach-and-ricotta-stuffed-sweet-potatoes-with-herb-drizzle-recipe/