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Three Spinach & Ricotta Stuffed Sweet Potatoes on a plate with fresh herb drizzle.

Spinach & Ricotta Stuffed Sweet Potatoes

This wholesome dish combines tender, caramelized roasted sweet potatoes with a savory, creamy cheese and spinach filling.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes scrubbed clean
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cups fresh baby spinach roughly chopped
  • 1 cup ricotta cheese
  • 2 tbsp Parmesan cheese grated
  • ½ cup mozzarella or feta cheese crumbled/shredded
  • 2 cloves garlic minced
  • ¼ tsp ground nutmeg
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh basil or dill chopped
  • 1 small garlic clove finely grated

Method
 

Roast the Sweet Potatoes:
  1. Preheat oven to 400°F (200°C). Prick potatoes, rub with oil, salt, and pepper. Bake 40–50 minutes until tender.
Prepare the Filling:
  1. Sauté garlic and spinach in a skillet until wilted. Cool slightly. In a bowl, mix spinach, ricotta, Parmesan, nutmeg, salt, and pepper.
Mix the Herb Drizzle:
  1. Whisk olive oil, lemon juice, herbs, grated garlic, salt, and pepper in a small bowl.
Assemble and Melt:
  1. Slice potatoes lengthwise, fluff flesh. Stuff with cheese mixture. Top with extra feta/mozzarella. Bake 8–10 minutes or broil until golden.
Serve:
  1. Spoon herb drizzle over hot potatoes and serve immediately.

Notes

Serve with a side of mixed greens for a complete meal.