Description
A nutritious and festive dish featuring roasted sweet potatoes stuffed with a creamy spinach and ricotta filling, topped with a fresh herb drizzle.
Ingredients
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh herbs (parsley, basil, or dill), finely chopped
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Wash sweet potatoes, pierce with a fork, and bake for 45-50 minutes until tender.
- In a bowl, mix ricotta, spinach, garlic, Parmesan, salt, and pepper.
- Cut sweet potatoes in half, scoop out some flesh, and mix it into the ricotta filling.
- Spoon the filling back into the sweet potato skins.
- Return to the oven for 10 minutes.
- Mix herbs, olive oil, and lemon juice for the drizzle.
- Drizzle over stuffed sweet potatoes before serving.
Notes
- Use fresh herbs for the best flavor.
- For extra crunch, sprinkle with toasted nuts before serving.
- Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American