Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Fluffy roasted sweet potatoes are stuffed with a creamy mixture of ricotta, sautéed spinach, garlic, and parmesan, then finished with a bright lemon-herb drizzle.
A comforting yet fresh dish that balances sweetness, creaminess, and vibrant Mediterranean herbs beautifully.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients
For the roasted sweet potatoes
4 medium sweet potatoes
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
For the spinach–ricotta filling
1 tbsp olive oil
2 cloves garlic, minced
3 cups fresh spinach (or 1 cup frozen, thawed)
1 cup ricotta cheese
¼ cup grated Parmesan
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
Optional: pinch of nutmeg for warmth
For the herb drizzle
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or cilantro
½ tsp honey
Pinch of salt
To serve
Extra Parmesan
Fresh basil or parsley leaves
Instructions
1. Roast the sweet potatoes
Preheat oven to 400°F (200°C).
Wash sweet potatoes and pat dry.
Prick each potato with a fork several times.
Rub lightly with olive oil, salt, and pepper.
Place on a baking sheet and roast 45–55 minutes,
until very soft when squeezed.
2. Prepare the spinach–ricotta filling
Heat olive oil in a pan over medium heat.
Add garlic and saute 30 seconds.
Add spinach and cook until wilted (2–3 minutes).
If using frozen spinach, make sure to squeeze all water out.
Transfer to a bowl.
Add ricotta, Parmesan, oregano, salt, pepper, and nutmeg if using.
Mix until creamy and well combined.
3. Make the herb drizzle
Whisk olive oil, lemon juice, parsley, basil, honey, and salt.
Taste and adjust lemon or salt as needed.
Set aside.
4. Assemble the stuffed sweet potatoes
Once potatoes are roasted, cut lengthwise but not all the way through.
Gently fluff the inside with a fork.
Spoon generous amounts of spinach–ricotta mixture inside.
Drizzle the herb sauce over the top.
Finish with extra Parmesan and herbs.
Notes
Use whole-milk ricotta for the silkiest filling.
To make it extra creamy, mix in 1–2 tbsp mascarpone or cream cheese.
This recipe works beautifully with white or Japanese sweet potatoes too.
Tips
Add roasted chickpeas on top for protein.
Mix a little lemon zest into the filling to brighten the flavor.
For meal prep: roast potatoes ahead, then assemble when eating.
Frequently Asked Questions
Q: Can this be made ahead?
Yes — roast potatoes and prepare filling in advance. Reheat potatoes and stuff right before serving.
Q: Can I make it dairy-free?
Use almond ricotta + nutritional yeast instead of Parmesan.
Q: Can I add more vegetables?
Yes — sauteed mushrooms or caramelized onions work beautifully.
Nutritional Information
Calories: 310
Protein: 11g
Carbs: 42g
Fat: 12g
Fiber: 5g