Stuffed Roasted Sweet Potatoes with Spinach and Ricotta
A delightful dish that combines the sweetness of roasted sweet potatoes with a creamy filling of ricotta and sautéed spinach, perfect for a hearty vegetarian meal.
Ingredients
Main Ingredients
- 4 medium sweet potatoes Ensure they are uniform in size.
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese Whole milk ricotta is recommended for creaminess.
- 1 cup shredded mozzarella cheese Divided into half for mixture and topping.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- for garnish Fresh parsley or basil (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them several times with a fork.
- Place the sweet potatoes on a baking sheet and roast them in the oven for about 45 to 60 minutes, or until tender.
Cooking Filling
- While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped spinach to the skillet and cook until wilted, about 3 to 4 minutes. Remove from heat.
Combine and Stuff
- In a mixing bowl, combine the cooked spinach, ricotta cheese, half of the mozzarella, salt, pepper, Italian seasoning, and red pepper flakes. Mix well until fully blended.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Slice each sweet potato in half lengthwise and gently scoop out some of the flesh, leaving a small border around the skin.
- Add the scooped sweet potato flesh to the spinach and ricotta mixture and stir to combine.
- Generously fill each sweet potato half with the spinach and ricotta mixture.
Baking
- Top each stuffed potato with the remaining mozzarella cheese.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15 to 20 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil, if desired, before serving.
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Notes
Ensure uniform sweet potato sizes for even cooking. Use whole milk ricotta for better creaminess. Consider covering with foil during the second baking phase to melt cheese evenly. Store leftovers in an airtight container up to 4 days in the fridge, or freeze for up to 3 months.