Baked Sweet Potatoes with Creamy Spinach Ricotta & Herb Drizzle
These Baked Sweet Potatoes with Creamy Spinach Ricotta & Herb Drizzle are a comforting yet nutritious meal. Soft, caramelized Sweet Potatoes are filled with a creamy mixture of Ricotta Cheese and Spinach, then finished with a fresh, herby drizzle.Perfect for vegetarian dinners, meal prep, or cozy healthy comfort food.
Prep time: 10–15 minutes
Cook time: 40–50 minutes
Total time: ~1 hour
Servings: 2–3
Ingredients
Sweet Potatoes
2–3 medium sweet potatoes
1 tbsp olive oil
Salt and pepper
Spinach Ricotta Filling
1 cup ricotta cheese
1½ cups fresh spinach
1 garlic clove, minced
¼ cup grated parmesan
Salt and pepper
Herb Drizzle
¼ cup Greek Yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh herbs (parsley, dill, or basil)
Pinch salt
Optional Add-ins
chili flakes
toasted nuts or seeds
feta cheese
chickpeas for extra protein
Instructions
1. Bake Sweet Potatoes
Preheat oven to 200°C (400°F).
Rub sweet potatoes with olive oil, salt, and pepper.
Bake for 40–50 minutes until soft.
2. Prepare Filling
Wilt spinach in a pan for 2–3 minutes, then chop.
Mix with ricotta, garlic, parmesan, salt, and pepper.
3. Make Herb Drizzle
Whisk together yogurt, olive oil, lemon juice, herbs, and salt.
4. Assemble
Slice open baked sweet potatoes and fluff the inside.
Fill with spinach ricotta mixture.
5. Serve
Drizzle herb sauce on top and add optional toppings.
Frequently Asked Questions
Can I make it vegan?
Use plant-based ricotta and yogurt.
Can I add protein?
Yes—add:
grilled chicken
chickpeas
lentils
Can I meal prep this?
Yes, store for 3–4 days in the fridge.
Can I make it lighter?
Use low-fat ricotta and yogurt.
Nutritional Information
Calories: ~380 kcal
Protein: ~14 g
Carbohydrates: ~40 g
Fiber: ~6 g
Fat: ~16 g
Sodium: ~300 mg