Mediterranean Spinach, Kale & Ricotta Stuffed Sweet Potatoes
These Mediterranean Spinach, Kale & Ricotta Stuffed Sweet Potatoes are a wholesome, comforting meal packed with nutrients. Roasted Sweet Potato halves are filled with sautéed Spinach, Kale, creamy Ricotta, garlic, and herbs.
The natural sweetness of the potatoes pairs beautifully with the savory, creamy filling—making this dish perfect for a healthy lunch, vegetarian dinner, or meal prep.
Time Required
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~50 minutes
Servings: 4 halves (2–4 servings)
Ingredients
Sweet Potatoes
2 large sweet potatoes
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Spinach & Kale Filling
1 cup fresh spinach, chopped
1 cup kale, finely chopped
1 tbsp olive oil
2 garlic cloves, minced
¾ cup ricotta cheese
¼ cup grated Parmesan Cheese
½ tsp dried oregano
¼ tsp chili flakes (optional)
Salt and pepper to taste
Optional Toppings
crumbled Feta Cheese
toasted pine nuts
chopped fresh parsley
lemon zest
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Pierce sweet potatoes with a fork and rub with olive oil, salt, and pepper.
Place on a baking sheet and roast for 35–40 minutes until tender.
2. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add garlic and sauté 30 seconds until fragrant.
Add kale and cook 2–3 minutes until softened.
Add spinach and cook 1–2 minutes until wilted.
Remove from heat and mix with ricotta, Parmesan, oregano, chili flakes, salt, and pepper.
3. Prepare the Potatoes
Slice roasted sweet potatoes in half lengthwise.
Gently scoop out a small portion of the center to create space for filling (optional).
4. Stuff the Potatoes
Fill each sweet potato half generously with the spinach-kale ricotta mixture.
5. Bake Again (Optional)
Return stuffed potatoes to the oven for 5–8 minutes until the filling is warm and slightly golden.
6. Garnish & Serve
Top with feta, pine nuts, parsley, or lemon zest for extra flavor.
Serve warm.
Frequently Asked Questions
Can I add protein?
You can add chickpeas, lentils, or grilled chicken to the filling.
Can I meal prep this?
Yes. Store stuffed potatoes in the refrigerator for 3–4 days and reheat in the oven.
Can I freeze them?
Yes. Freeze after stuffing and bake when ready to serve.
Nutritional Information
Calories: ~310 kcal
Protein: ~13 g
Carbohydrates: ~38 g
Fiber: ~6 g
Fat: ~12 g
Sodium: ~320 mg