Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

Intro

This recipe takes baked sweet potatoes and fills them with a creamy spinach-ricotta mixture, then tops them with a zesty herb drizzle. It’s a satisfying vegetarian dish that can serve as a light dinner, lunch, or hearty side. The sweetness of the potato balances beautifully with the creamy ricotta and fresh herbs.

Ingredients (Serves 4)

For the Sweet Potatoes:

4 medium sweet potatoes

1 tbsp olive oil

Salt & pepper, to taste

For the Filling:

1 cup ricotta cheese (whole milk or part-skim)

2 cups fresh spinach, roughly chopped

2 cloves garlic, minced

1 tbsp olive oil

¼ cup grated Parmesan cheese

½ tsp nutmeg (optional, adds warmth)

Salt & pepper, to taste

For the Herb Drizzle:

3 tbsp olive oil

2 tbsp fresh lemon juice

2 tbsp fresh parsley, chopped

1 tbsp fresh basil or dill, chopped

1 tsp honey (optional, balances tang)

Pinch of chili flakes (optional)

Salt & pepper, to taste

 Instructions

Bake the Sweet Potatoes

Preheat oven to 400°F (200°C).

Wash, dry, and prick sweet potatoes with a fork.

Rub with olive oil, season with salt, and place on a baking sheet.

Bake 40–50 minutes, until tender when pierced with a knife.

Prepare the Filling

Heat 1 tbsp olive oil in a skillet.

Sauté garlic until fragrant, then add spinach and cook until wilted.

In a bowl, combine ricotta, Parmesan, sautéed spinach, nutmeg, salt, and pepper. Mix well.

Make the Herb Drizzle

Whisk olive oil, lemon juice, parsley, basil (or dill), honey, chili flakes, salt, and pepper.

Assemble

Slice baked sweet potatoes lengthwise and gently mash the inside with a fork.

Spoon spinach-ricotta filling into each potato.

Drizzle generously with herb dressing before serving.

 Serving Ideas

• As a vegetarian main dish with a side salad.
• With grilled chicken or fish for added protein.
• Top with toasted pine nuts or walnuts for crunch.

 Q/A

Q1: Can I make this ahead?
✅ Yes. Bake the sweet potatoes and prepare the filling separately. Assemble and warm before serving, then drizzle with herbs fresh.

Q2: Can I substitute ricotta?
Yes. Cottage cheese (blended smooth) or cream cheese work well. Feta gives a tangier twist.

Q3: Can I make it vegan?
Yes. Use a vegan ricotta substitute and maple syrup instead of honey in the drizzle.

Q4: Can I air fry the sweet potatoes instead of baking?
✅ Absolutely. Air fry at 380°F (190°C) for 35–40 minutes, turning halfway.

 Tips

• Don’t skip the herb drizzle—it brightens the whole dish.
• Add a sprinkle of mozzarella on top and broil for 3–4 minutes for a melty finish.
• Use smaller sweet potatoes if serving as a side dish.
• For extra protein, mix chickpeas or lentils into the filling.

 Nutrition (per serving, 1 stuffed potato)

Calories: ~310

Protein: 11 g

Fat: 14 g

Carbs: 38 g

Fiber: 6 g

Sugar: 9 g