Description
A wholesome and flavorful dish featuring roasted sweet potatoes stuffed with a creamy spinach-ricotta mixture, finished with a vibrant herb drizzle. Perfect for a satisfying vegetarian main or a hearty side.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup chopped fresh herbs (e.g., parsley, chives, dill)
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and roast for 40-50 minutes, until tender. Let cool slightly, then cut in half lengthwise and scoop out flesh, leaving a 1/4-inch border. Reserve the scooped flesh.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add shallot and garlic, sauté until fragrant, about 2 minutes. Add spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
- In a bowl, combine ricotta, Parmesan, egg, salt, pepper, nutmeg, and the reserved sweet potato flesh. Mix in the spinach mixture until well combined.
- Spoon the filling into the sweet potato shells, mounding slightly. Place back on the baking sheet and return to oven for 15-20 minutes, until filling is set and lightly golden.
- For the herb drizzle, whisk together fresh herbs, extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
- Serve stuffed sweet potatoes warm, drizzled with the herb mixture.
Notes
You can customize the seasonings to taste. Add red pepper flakes for heat or swap ricotta with cottage cheese for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: American