Name: Spinach and Ricotta Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 2 medium sweet potatoes; 1 tsp olive oil; Salt and pepper, to taste; 1 cup chopped baby spinach; ½ cup ricotta cheese; 2 tbsp grated Parmesan; 1 clove garlic, minced; ¼ tsp ground nutmeg; 2 tbsp olive oil (for drizzle); 1 tbsp lemon juice; 1 tbsp finely chopped parsley; 1 tbsp finely chopped basil; ½ tsp Dijon mustard; Salt and pepper, to taste (for the drizzle)

Description

Discover the perfect healthy dish with tons of flavor!

Ingredients

Scale

2 medium sweet potatoes
1 tsp olive oil
Salt and pepper, to taste
1 cup chopped baby spinach
½ cup ricotta cheese
2 tbsp grated Parmesan
1 clove garlic, minced
¼ tsp ground nutmeg
2 tbsp olive oil (for drizzle)
1 tbsp lemon juice
1 tbsp finely chopped parsley
1 tbsp finely chopped basil
½ tsp Dijon mustard
Salt and pepper, to taste (for the drizzle)

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Instructions

Start by preparing the sweet potatoes: rub them with 1 teaspoon of olive oil, ensuring they are evenly coated. Generously season with salt and pepper, and pierce each potato with a fork several times. This allows steam to escape while they roast. Place the sweet potatoes on a baking sheet and roast in the preheated oven for 40 to 50 minutes, or until they are tender.
While the sweet potatoes are roasting, it’s time to prepare the delicious filling! Start by heating a skillet over medium heat and add a drizzle of olive oil. When the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Now, add in the chopped spinach and cook for about 2 minutes, stirring frequently, until the spinach is wilted. Remove the skillet from the heat and stir in the ricotta cheese, grated Parmesan, and a sprinkle of nutmeg. This mixture will be the rich filling that complements the sweet potatoes perfectly.
In a separate small bowl, whisk together 2 tablespoons of olive oil, lemon juice, parsley, basil, Dijon mustard, and a pinch of salt and pepper for the herb drizzle.
Once the sweet potatoes are done roasting, carefully remove them from the oven. Let them cool for a few minutes before handling. Using a sharp knife, slice each potato open lengthwise, creating a pocket for the filling. Gently scoop out a bit of the flesh from each potato to make room for the luscious ricotta-spinach mixture. Spoon the filling generously into each sweet potato. Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes.
After the final baking phase, remove the sweet potatoes from the oven and drizzle the fresh herb sauce over them before serving hot.

Notes

Serve with a garden salad or steamed vegetables.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner

Nutrition

Calories: 410 per serving
Sodium: 350 mg
Protein: 12 g