Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Looking for a comforting and nutritious dish that’s both filling and delicious? Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle could be your new go-to meal! This colorful dish is packed with flavor and is perfect for a weeknight dinner or a special occasion.
Why make this recipe?
This recipe combines the natural sweetness of sweet potatoes with the creamy texture of ricotta cheese and the freshness of spinach. It’s not only a wholesome meal but also a feast for the eyes! Plus, it’s an excellent way to sneak some greens into your diet.
How to prepare Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Ingredients:
- 2 medium sweet potatoes 🥔
- 1 teaspoon olive oil 🫒
- Salt and pepper, to taste 🧂
- 1 cup baby spinach, chopped 🌿
- 1/2 cup ricotta cheese 🧀
- 1 clove garlic, minced 🧄
- 2 tablespoons grated Parmesan cheese 🧀
- 1/4 teaspoon ground nutmeg 🌰
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the sweet potatoes: Poke holes in the sweet potatoes with a fork, then bake them for about 45-60 minutes until soft.
- Sauté the spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.
- Mix the filling: In a bowl, combine the sautéed spinach, ricotta cheese, Parmesan, and nutmeg. Stir well to blend all the flavors.
- Stuff the sweet potatoes: Once the sweet potatoes are cooked, let them cool slightly. Cut them open and fill each with the spinach and ricotta mixture.
- Bake again: Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes.
- Serve with an herb drizzle: Drizzle with a little olive oil or your favorite herb sauce before serving.
How to serve Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Serve these delightful stuffed sweet potatoes on a plate, garnished with fresh herbs, if desired. Pair them with a simple salad or your favorite protein for a complete meal. 🎉
How to store Spinach & Ricotta Stuffed Sweet Potatoes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven or microwave until warmed through.
Tips for preparing Spinach & Ricotta Stuffed Sweet Potatoes
- Choose sweet potatoes that are similar in size for even cooking.
- Don’t skip the seasoning! A little salt and pepper enhances the overall taste.
- Be cautious with the garlic: If you’re not a fan of strong garlic flavors, you can use less than a clove or leave it out.
Variations
- Add protein: Mix in some cooked chicken, turkey, or beans for extra protein.
- Spice it up: Add some crushed red pepper flakes to the filling for a little heat.
- Swap cheeses: Use goat cheese or feta instead of ricotta for a different flavor.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the sweet potatoes and stuffing in advance, then assemble and bake them just before serving.
2. Can I freeze stuffed sweet potatoes?
Absolutely! Just ensure they are properly cooled and stored in an airtight container. They can be frozen for up to 3 months.
3. What can I substitute for ricotta cheese?
If you don’t have ricotta, cream cheese or cottage cheese can work as alternatives. Adjust the seasoning to taste based on the cheese you choose.
Enjoy making and savoring your Spinach & Ricotta Stuffed Sweet Potatoes!🥳