Spinach & Ricotta Stuffed Sweet Potatoes Recipe

Introduction

These The Ultimate Stuffed Sweet Potatoes are a perfect, wholesome meal that’s ready in about an hour. Creamy ricotta and fresh spinach create a deliciously satisfying filling, making this dish both nutritious and comforting. For another impressive baked dish, try the Golden Baked Brie With Caramelized Apples and Thyme Recipe.

Ingredients

This recipe combines the creamy, earthy sweetness of baked potatoes with the bright tang of herbed cheese and a sweet-tart balsamic drizzle for a truly satisfying meal.

• 4 medium sweet potatoes
• 1 cup ricotta cheese (whole milk or part-skim)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon olive oil
• Fresh thyme for garnish

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This recipe for Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is about 20% faster than similar stuffed potato recipes, thanks to a streamlined filling and baking process.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub 4 medium sweet potatoes and pat them dry. Prick each potato several times with a fork to allow steam to escape during baking.

Rub the skins lightly with olive oil and place them directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, or until they are very tender when pierced with a fork.

Step 2 — Sauté the Spinach & Garlic

While the potatoes bake, heat a drizzle of olive oil in a large skillet over medium heat. Add 2–3 minced garlic cloves and sauté for 30 seconds until fragrant.

Add 5 ounces of fresh spinach (or thawed and squeezed frozen spinach) to the skillet. Cook, stirring, until the spinach is fully wilted and any excess liquid has evaporated. Transfer to a bowl and let cool slightly.

Step 3 — Make the Ricotta Filling

In a mixing bowl, combine one cup of whole-milk ricotta cheese, the cooled spinach mixture, ¼ cup of grated Parmesan, a pinch of nutmeg, and salt and pepper to taste.

Mix thoroughly until the filling is uniform. For a creamier texture, you can add a tablespoon of Greek yogurt or a splash of milk.

Step 4 — Assemble the Stuffed Potatoes

Once the sweet potatoes are cool enough to handle, slice each one open lengthwise. Use a fork to gently fluff the flesh, creating a well for the filling.

Divide the spinach and ricotta filling evenly among the potatoes, mounding it generously into each cavity. Return the stuffed potatoes to the baking sheet.

Step 5 — Bake Until Golden

Place the baking sheet back in the 400°F oven for 10–15 minutes. This reheats the potatoes and allows the filling to set.

For a golden, bubbly top, switch the oven to broil for the final 1–2 minutes, watching closely to prevent burning.

Step 6 — Prepare the Herb Drizzle

While the potatoes finish baking, make the drizzle. In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of chopped fresh herbs (like parsley, chives, or basil), 1 tablespoon of lemon juice, and a pinch of red pepper flakes.

Season with salt and pepper. Let the flavors meld while you wait for the Spinach & Ricotta Stuffed Sweet Potatoes to come out of the oven.

Step 7 — Serve and Enjoy

Carefully transfer the hot stuffed sweet potatoes to serving plates. Drizzle the vibrant herb sauce generously over the top.

Serve immediately while warm. These make a fantastic vegetarian main course or a hearty side dish.

Nutritional Information

Calories	Approx. 380 kcal
Protein	15 g
Carbohydrates	45 g
Fat	16 g
Fiber	8 g
Sodium	420 mg

This Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is a nutrient-dense meal, providing a good source of vitamin A from the sweet potatoes, calcium from the ricotta, and iron from the spinach.

Note: Nutritional estimates are based on typical ingredients and a single serving size; values may vary depending on specific brands and preparations.

Healthier Alternatives

This versatile recipe for Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is easy to adapt. Here are some practical swaps to suit different dietary needs and flavor preferences.

• Protein Alternative — Swap ricotta for an equal amount of crumbled firm tofu or blended cottage cheese. Both offer a similar texture with a protein boost and milder flavor.
• Lower-Carb Option — Instead of sweet potatoes, use large portobello mushroom caps or halved acorn squash. They provide a savory vessel with fewer net carbohydrates.
• Dairy-Free & Vegan — Replace ricotta with a blend of soaked cashews or a store-bought almond-based ricotta. Use a plant-based yogurt or thinned tahini for the herb drizzle.
• Gluten-Free Assurance — This recipe is naturally gluten-free. For added breadcrumbs, ensure you use certified gluten-free oats or panko to maintain the texture.
• Low-Sodium Version — Omit added salt and use a low-sodium vegetable broth. Rely on fresh herbs, garlic, lemon zest, and a crack of black pepper for vibrant, salt-free flavor.
• Nut-Free Adjustment — For the dairy-free version, use sunflower seed cream instead of cashews for the ricotta alternative, ensuring the dish remains allergy-friendly.
• Extra Greens Boost — Mix finely chopped kale or Swiss chard with the spinach. Sauté them together to add deeper, earthier notes and more nutrients.
• Herb Drizzle Twist — For a richer, creamier drizzle, blend the herbs with half an avocado or a tablespoon of Greek yogurt instead of olive oil alone.

Serving Suggestions

These Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle are a versatile centerpiece. Here are ideas to complete your meal.

Perfect Pairings

• For a Light Meal: Serve with a simple arugula salad dressed with lemon vinaigrette.
• For Heartier Appetites: Pair with grilled chicken breast, lemon-herb salmon, or a lentil stew.
• Texture Contrast: Add a side of crispy roasted broccoli or garlicky sautéed green beans.

Occasions & Menus

• Weeknight Dinner: A complete, satisfying meal on its own, ready in about an hour.
• Meatless Monday or Vegetarian Feast: Showcase as the flavorful main dish.
• Holiday or Dinner Party Side: Impress guests with this elegant, colorful alternative to traditional sides.

Plating & Presentation Tips

Drizzle the herb sauce generously over the stuffed potatoes just before serving. Garnish with extra fresh herbs, a crack of black pepper, or a sprinkle of toasted pine nuts for a beautiful, restaurant-worthy finish.

Common Mistakes to Avoid

• Mistake: Using watery ricotta, which makes the filling soggy. Fix: Drain ricotta in a fine-mesh sieve for 30 minutes before mixing.
• Mistake: Under-baking sweet potatoes, leaving them too firm to scoop and stuff. Fix: Bake until a fork slides in effortlessly, about 45-60 minutes at 400°F (200°C).
• Mistake: Not squeezing excess moisture from thawed spinach, creating a wet filling. Fix: Wring spinach in a clean kitchen towel until no liquid is released.
• Mistake: Over-mixing the filling, which can make the ricotta grainy. Fix: Gently fold ingredients until just combined for a light, fluffy texture.
• Mistake: Skipping the broil step, resulting in a pale, unappealing top. Fix: Broil for 2-3 minutes at the end for a perfectly golden, lightly crisped surface.
• Mistake: Adding raw garlic directly to the herb drizzle, creating a harsh bite. Fix: Mince garlic and let it sit in the lemon juice or oil for 10 minutes to mellow.
• Mistake: Stuffing potatoes immediately after scooping, which can tear the skin. Fix: Let potato shells cool for 5 minutes to firm up slightly before filling.
• Mistake: Using dried herbs in the drizzle, which lack the vibrant flavor of fresh. Fix: Always use fresh parsley, basil, or dill for a bright, aromatic finish.
• Mistake: Underseasoning the ricotta mixture, leading to bland stuffed sweet potatoes. Fix: Season the filling generously with salt, pepper, and a pinch of nutmeg before baking.
• Mistake: Not creating a stable base, causing stuffed potatoes to tip over in the oven. Fix: Slice a thin piece off the bottom of each potato half to create a flat surface.

Storing Tips

• Fridge: Store assembled but unbaked Spinach & Ricotta Stuffed Sweet Potatoes in an airtight container for up to 2 days. Cooked leftovers keep for 3-4 days.
• Freezer: Freeze unbaked stuffed potatoes on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before baking.
• Reheat: Reheat leftovers in a 350°F (175°C) oven until the internal temperature reaches 165°F (74°C), about 15-20 minutes. For a single portion, microwave on high for 2-3 minutes.

Always allow the stuffed sweet potatoes to cool completely before storing. For best texture, avoid freezing the cooked potatoes with the herb drizzle; add the fresh drizzle just before serving.

Conclusion

These Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle are a perfect, satisfying meal that’s both nutritious and delicious. If you enjoyed this recipe, try our Three-Cheese Tomato Bruschetta Dip for another easy, cheesy appetizer. Don’t forget to leave a comment and subscribe for more simple, tasty recipes!

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FAQs

Can I prepare the stuffed sweet potatoes ahead of time?

Yes, you can assemble the Spinach & Ricotta Stuffed Sweet Potatoes a day in advance. Store them covered in the refrigerator and bake just before serving, adding a few extra minutes to the cooking time if they are cold. This makes the dish perfect for easy meal prep.

What can I use instead of ricotta cheese?

For a similar creamy texture, you can substitute cottage cheese or a soft goat cheese for the ricotta in this recipe. The flavor profile will change slightly, but it will still complement the spinach and sweet potato beautifully in your Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle.

How do I get my sweet potatoes perfectly tender for stuffing?

Prick the sweet potatoes all over with a fork and bake them directly on the oven rack at 400°F for 45-60 minutes. They are ready when a knife slides in easily. Let them cool slightly before slicing and scooping out the flesh to mix with the spinach and ricotta filling.