Stuffed Sweet Potatoes with Spinach and Ricotta
A delicious twist on comfort food featuring sweet potatoes stuffed with creamy ricotta and vibrant spinach.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork.
- Bake in the preheated oven for about 45-60 minutes or until soft.
- Heat olive oil in a pan over medium heat.
- Add chopped spinach and cook until wilted.
- Combine the cooked spinach, ricotta cheese, Parmesan cheese, salt, and pepper in a bowl.
- Cut the baked sweet potatoes in half lengthwise and scoop out a bit of the insides.
- Fill each sweet potato half with the spinach and ricotta mixture.
- Drizzle with fresh herbs and additional olive oil if desired.
- Serve warm and enjoy every bite.
Notes
Let the spinach wilt for rich flavor and feel free to customize the stuffing ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg