Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Introduction
This dish is a wholesome and satisfying vegetarian meal that combines the natural sweetness of roasted sweet potatoes with the creamy, savory goodness of spinach and ricotta. Finished with a fresh herb drizzle, it’s vibrant, nutrient-packed, and elegant enough for a dinner party while being simple enough for a weeknight dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes, scrubbed and halved lengthwise
2 tbsp olive oil
Salt & black pepper, to taste
For the Spinach & Ricotta Filling:
1 tbsp olive oil
2 cloves garlic, minced
4 cups fresh spinach (or 1 ½ cups frozen, thawed and squeezed dry)
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ tsp nutmeg (optional, enhances flavor)
Salt & pepper, to taste
For the Herb Drizzle:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp honey or maple syrup (optional, balances flavors)
Salt & pepper, to taste
Instructions
- Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Brush cut sides of sweet potatoes with olive oil, season with salt and pepper, and place cut-side down on a baking sheet lined with parchment.
Roast for 35–40 minutes, until tender when pierced with a fork.
- Prepare the Filling
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add spinach and cook until wilted (2–3 minutes).
Transfer to a bowl and let cool slightly.
Stir in ricotta, Parmesan, nutmeg, salt, and pepper until well combined.
- Make the Herb Drizzle
In a small bowl or jar, whisk together olive oil, lemon juice, parsley, basil, honey (if using), salt, and pepper.
- Assemble the Dish
Once sweet potatoes are roasted, carefully scoop out a little of the flesh to create a small pocket (optional, for extra filling room).
Spoon the spinach-ricotta mixture evenly into each sweet potato half.
Drizzle with the herb sauce before serving.
Serving Suggestions
Serve with a side salad (like arugula and cherry tomatoes).
Garnish with extra Parmesan or red chili flakes for a kick.
Can be enjoyed warm or at room temperature.
Q/A – Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Q1: Can I prepare this recipe ahead of time?
Yes! You can roast the sweet potatoes and prepare the spinach-ricotta filling in advance. Store separately in the fridge (up to 2 days) and assemble before reheating. Add the herb drizzle fresh before serving.
Q2: Can I make this vegan?
Absolutely. Replace ricotta with vegan ricotta (or blended silken tofu + nutritional yeast), and Parmesan with a dairy-free alternative.
Q3: What protein can I add for a more filling meal?
Chickpeas, grilled chicken, or crumbled tempeh go really well. You can even stir in white beans with the spinach filling for a protein boost.
Q4: Can I freeze these stuffed sweet potatoes?
Yes, but without the drizzle. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until hot and add the herb drizzle just before serving.
Q5: What other herbs can I use in the drizzle?
Cilantro, dill, or mint work beautifully. You can also swap lemon juice for lime for a zesty twist.
Q6: Can I use regular potatoes instead of sweet potatoes?
Yes, but the flavor will be different. Sweet potatoes pair better with ricotta’s creaminess and the freshness of the herbs.
Nutrition (per serving – 1 stuffed sweet potato half with drizzle)
(Approximate values – may vary depending on exact ingredients used)
Calories: 295 kcal
Protein: 11 g
Carbohydrates: 36 g
Dietary Fiber: 6 g
Sugars: 9 g (naturally from sweet potatoes)
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 260 mg
Vitamin A: 320% DV
Vitamin C: 35% DV
Calcium: 22% DV
Iron: 12% DV
👉 This makes it a nutrient-dense vegetarian meal that’s rich in fiber, vitamin A, and calcium, while still being light and balanced.