Description
A hearty and healthy vegetarian main dish featuring tender sweet potatoes stuffed with a creamy spinach-ricotta filling, topped with a bright herb drizzle.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- For the herb drizzle: 1/4 cup chopped fresh parsley
- For the herb drizzle: 2 tablespoons chopped fresh basil
- For the herb drizzle: 2 tablespoons lemon juice
- For the herb drizzle: 3 tablespoons extra virgin olive oil
- For the herb drizzle: 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-60 minutes until tender. Let cool slightly.
- While potatoes bake, heat olive oil in a skillet over medium heat. Cook onion for 4-5 minutes until soft. Add garlic and cook 1 minute.
- Add spinach and cook until wilted, about 2-3 minutes. Transfer to a bowl and let cool slightly.
- To the spinach mixture, add ricotta, Parmesan, salt, pepper, and red pepper flakes. Mix well.
- Cut each sweet potato in half lengthwise and scoop out some flesh, leaving a 1/4-inch shell. Mash the scooped flesh into the ricotta mixture. Spoon filling back into potato shells.
- Return stuffed potatoes to oven and bake for 10-15 minutes until heated through.
- To make herb drizzle: whisk together parsley, basil, lemon juice, olive oil, and garlic in a small bowl.
- Drizzle herb mixture over stuffed potatoes before serving.
Notes
You can customize the seasonings to taste. For a dairy-free version, substitute ricotta with cashew cream and omit Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American