Description
These Ricotta & Spinach Stuffed Sweet Potatoes are a delicious and nutritious dish that brings a vibrant glow to your table. Creamy ricotta cheese blended with flavorful spinach, stuffed into tender sweet potatoes, and topped with a sprinkle of cheese and fresh herbs – a perfect combination of flavors.
Ingredients
Units
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Salt and black pepper, to taste
Ricotta Spinach Filling
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/4 tsp ground nutmeg (optional)
- Salt and black pepper, to taste
Topping (Optional)
- 2 tbsp crumbled feta or grated Parmesan
- Fresh parsley or chives, chopped
Instructions
- Preheat oven to 200°C. Pierce sweet potatoes with a fork, rub with olive oil, and season with salt. Place on a baking tray and roast for 45–55 minutes until tender.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta, cooked spinach, nutmeg, salt, and pepper until well combined.
- Slice roasted sweet potatoes open lengthwise and gently mash the insides. Spoon ricotta-spinach mixture generously into each sweet potato.
- Sprinkle with feta or Parmesan if desired. Return to oven for 8–10 minutes until warmed through and slightly golden.
- Garnish with fresh herbs and serve warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg
