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 tablespoon olive oil
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes, or until tender.
- In a bowl, mix ricotta, chopped spinach, Parmesan, minced garlic, salt, and pepper until well combined.
- Once sweet potatoes are cooked, slice them open and fluff the insides with a fork. Spoon the ricotta and spinach mixture into each potato.
- For the herb drizzle, blend basil, parsley, olive oil, lemon juice, and a pinch of salt until smooth.
- Drizzle the herb sauce over the stuffed sweet potatoes before serving.
Notes
You can customize the seasonings to taste.