Description
A wholesome and flavorful dish featuring tender baked sweet potatoes topped with a creamy spinach and ricotta mixture, finished with a fresh herb drizzle for a burst of brightness.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork, rub with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on a baking sheet and bake for 45-50 minutes, or until tender.
- While the sweet potatoes bake, prepare the creamy spinach ricotta. In a bowl, combine the ricotta, Parmesan, minced garlic, nutmeg, and chopped spinach. Mix well and set aside.
- Make the herb drizzle by blending or finely chopping the parsley and basil with lemon juice and 3 tablespoons extra virgin olive oil. Season with salt and pepper.
- Once sweet potatoes are cooked, let cool slightly, then slice open lengthwise and fluff the insides with a fork. Divide the spinach ricotta mixture among the potatoes, topping each generously.
- Drizzle the herb sauce over the filled sweet potatoes and serve warm.
Notes
You can customize the seasonings to taste.