Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Ricotta & Spinach Stuffed Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 32 reviews
  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 1h 20m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These creamy ricotta and spinach stuffed sweet potatoes are a delicious and comforting vegetarian dish, perfect as a nutritious main or hearty side. Baked to tender perfection, the sweet potatoes are filled with a flavorful mixture of ricotta cheese, sautéed spinach, Parmesan, and aromatic spices, then baked again until warm and bubbly. Garnished with fresh herbs, this recipe offers a delightful blend of creamy, savory, and slightly nutty flavors with a hint of spice.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Filling

  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)

Garnish

  • 1/4 cup chopped fresh basil or parsley

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
  2. Prepare Sweet Potatoes: Wash and scrub the sweet potatoes under running water, then pat them dry thoroughly with a towel.
  3. Pierce Potatoes: Use a fork to pierce each sweet potato several times. This allows steam to escape during baking.
  4. Oil and Season: Rub each sweet potato with olive oil, then sprinkle evenly with salt and black pepper.
  5. Arrange for Baking: Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
  6. Bake Sweet Potatoes: Bake in the preheated oven for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Cooking time depends on their size.
  7. Sauté Spinach: While the potatoes bake, heat a skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
  8. Mix Filling: In a large bowl, combine ricotta cheese, sautéed spinach, grated Parmesan, nutmeg, garlic powder, and optional red pepper flakes. Mix well until fully incorporated.
  9. Prepare Potato Halves: Once sweet potatoes are baked and cool enough to handle, cut each in half lengthwise. Carefully scoop out some flesh to create space for the filling without breaking the skins.
  10. Combine Filling and Scooped Flesh: Add the scooped sweet potato flesh to the ricotta and spinach mixture and stir until smooth and uniform.
  11. Stuff Potatoes: Spoon the creamy filling back into the sweet potato halves, mounding slightly on top.
  12. Final Bake: Place the stuffed sweet potatoes on the baking sheet and bake for another 10-15 minutes until the filling is heated through and slightly golden.
  13. Serve: Remove from the oven, cool for a few minutes, then garnish with chopped fresh basil or parsley before serving.

Notes

  • Choose medium-sized sweet potatoes for even cooking.
  • Red pepper flakes are optional—add for a mild spicy kick or omit for milder flavor.
  • You can substitute fresh spinach with frozen spinach—thawed and well-drained.
  • Use fresh herbs like basil or parsley for garnish to add freshness and color.
  • Ensure not to pierce the sweet potato skin when scooping out flesh to keep the structure intact during baking.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://comfortmealsmadeeasy.com/creamy-ricotta-and-spinach-stuffed-sweet-potatoes-recipe/