Description
A wholesome and flavorful vegetarian dish featuring roasted sweet potatoes stuffed with a creamy spinach and ricotta filling, topped with a fresh herb drizzle.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, rub with 1 tablespoon olive oil, and season with salt and pepper. Place on a baking sheet and roast for 45-50 minutes until tender.
- While potatoes roast, heat a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Let cool, then squeeze out excess moisture.
- In a bowl, combine ricotta, Parmesan, garlic, nutmeg, and cooked spinach. Mix until well blended.
- For the herb drizzle, blend parsley, basil, lemon juice, 3 tablespoons olive oil, salt, and pepper in a food processor until smooth.
- Once sweet potatoes are cooked, let cool slightly, then slice open and fluff the insides with a fork. Stuff each potato with the spinach-ricotta mixture.
- Drizzle with herb sauce and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American