Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

 

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