Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Ingredients:
Sweet Potatoes:
4 medium sweet potatoes
1 tbsp (15 ml) olive oil
½ tsp (2–3 g) sea salt
Stuffing:
1 cup (240 g) ricotta cheese
2 cups (60 g) fresh spinach, chopped
1 clove garlic, minced
¼ cup (25 g) grated parmesan
¼ tsp (1–2 g) sea salt
¼ tsp (1–2 g) black pepper
Herb Drizzle:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 g) honey
1 tbsp (5 g) fresh parsley or basil, finely chopped
Pinch salt & pepper
Optional Garnishes:
Extra parmesan
Chili flakes
Directions:
Bake sweet potatoes:
Preheat oven to 400°F (200°C).
Rub sweet potatoes with olive oil and salt.
Pierce with a fork and bake 40–50 minutes until tender.
Prepare stuffing:
In a bowl, mix ricotta, spinach, garlic, parmesan, salt, and pepper until creamy and well combined.
Stuff sweet potatoes:
Slice each sweet potato open and fluff the inside gently.
Spoon the spinach–ricotta mixture inside each one.
Make herb drizzle:
Mix olive oil, lemon juice, honey, herbs, salt, and pepper.
Finish:
Drizzle the herb mixture over the warm stuffed sweet potatoes.
Add extra parmesan or chili flakes if desired.
Serve:
Perfect as a vegetarian main or hearty side.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 60 minutes
Kcal: ~310 kcal per serving
Servings: 4 servings