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
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and place on a baking sheet. Roast for 45-50 minutes until tender.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped spinach and cook until wilted, about 3 minutes. Remove from heat.
- In a bowl, combine ricotta, Parmesan, cooked spinach mixture, salt, and pepper. Mix well.
- Once sweet potatoes are cool enough to handle, slice each open lengthwise and gently fluff the insides with a fork. Stuff each potato with the ricotta-spinach mixture.
- For the herb drizzle, blend basil, parsley, lemon juice, 3 tablespoons olive oil, and a pinch of salt until smooth.
- Drizzle herb sauce over stuffed sweet potatoes and serve warm.
Notes
You can customize the seasonings to taste.