Description
Roasted sweet potatoes stuffed with a creamy spinach and ricotta filling, finished with a vibrant herb drizzle. A hearty and flavorful vegetarian main dish.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cups fresh spinach, chopped
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on a baking sheet and roast for 45-60 minutes until tender.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly, then squeeze out excess moisture.
- In a bowl, combine ricotta, Parmesan, cooked spinach, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
- For the herb drizzle: In a small bowl, whisk together parsley, basil, chives, extra virgin olive oil, and lemon juice.
- When potatoes are cool enough to handle, slice each open lengthwise and gently fluff the flesh with a fork. Spoon the ricotta-spinach mixture evenly into each potato.
- Return stuffed potatoes to the oven and bake for 10 minutes, until filling is heated through. Drizzle with herb dressing before serving.
Notes
You can customize the seasonings to taste. For added protein, top with crumbled feta or walnuts before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Method: Main
- Cuisine: American