Description
A hearty and healthy main dish featuring roasted sweet potatoes stuffed with a creamy spinach and ricotta mixture, finished with a bright herb drizzle.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with 1 tablespoon olive oil, salt, and pepper. Bake for about 45 minutes until tender.
- While potatoes bake, prepare filling: In a bowl, combine squeezed spinach, ricotta, Parmesan, parsley, garlic, red pepper flakes, salt, and pepper. Mix well.
- Make herb drizzle: In a small bowl, whisk together basil, lemon juice, remaining 1 tablespoon olive oil, and extra virgin olive oil. Season with salt and pepper.
- Once potatoes are cool enough to handle, cut a slit lengthwise and scoop out some flesh, leaving a shell. Chop the scooped flesh and mix into the spinach-ricotta filling.
- Stuff the filling back into the potato skins. Return to oven and bake for 10 more minutes until heated through.
- Serve drizzled with herb sauce.
Notes
You can customize the seasonings to taste. Add cooked bacon or sun-dried tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: American