Description
Roasted sweet potatoes are filled with a creamy spinach and ricotta mixture, then finished with a vibrant herb drizzle. This vegetarian main dish is hearty, colorful, and full of comforting flavors.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil, plus more for brushing
- Salt and black pepper to taste
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place on a baking sheet. Brush with olive oil and season with salt and pepper. Roast for 45-50 minutes, or until tender. Let cool slightly.
- Meanwhile, heat 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. Squeeze out excess moisture.
- In a bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan, garlic, nutmeg, salt, and pepper. Mix until well combined.
- In a small bowl, blend parsley, basil, extra-virgin olive oil, lemon juice, red pepper flakes, and salt to form a drizzle.
- Once sweet potatoes are cool enough to handle, cut a slit along the top of each and fluff the flesh with a fork. Stuff each potato generously with the ricotta-spinach mixture.
- Place stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes, until the filling is hot and the cheese is melted.
- Drizzle with the herb sauce before serving.
Notes
You can customize the seasonings to taste. For a extra kick, add more red pepper flakes or a dash of smoked paprika to the filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Main
- Cuisine: American