Description
A wholesome and flavorful dish featuring roasted sweet potatoes stuffed with a creamy spinach and ricotta filling, topped with a fresh herb drizzle.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes, until tender.
- In a bowl, mix ricotta, spinach, Parmesan, garlic, nutmeg, salt, and pepper until well combined.
- Once sweet potatoes are cool enough to handle, slice them open and scoop out some flesh, leaving a 1/2-inch border.
- Mix the scooped-out sweet potato flesh into the ricotta-spinach mixture, then spoon the filling back into the potato skins.
- Return stuffed potatoes to the oven for 10-12 minutes, until heated through.
- For the herb drizzle, blend basil, parsley, olive oil, lemon juice, water, salt, and pepper until smooth.
- Drizzle herb sauce over stuffed sweet potatoes before serving.
Notes
You can customize the seasonings to taste.