Description
A quick and easy dish of baked sweet potatoes filled with a creamy ricotta and spinach mixture, topped with a fresh herb drizzle.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven and wash the sweet potatoes. Poke each potato with a fork so steam can escape.
- Roast until a knife slides in easily.
- Warm olive oil in a pan and cook garlic briefly, then add spinach until wilted.
- Mix ricotta, Parmesan, salt, and pepper in a bowl.
- Split the hot potatoes and scoop a bit of flesh to make room for the filling.
- Fill with the ricotta-spinach mix and spoon the herb drizzle on top.
Notes
Cool the filled potatoes to room temperature before storing. They stay good for about 3 to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg