Description
Delightful sweet potatoes stuffed with creamy ricotta and fresh spinach, perfect for a nutritious meal or side dish.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh herbs (e.g., basil, parsley) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke holes in your sweet potatoes.
- Bake for 45-60 minutes or until tender.
- Heat olive oil in a pan over medium heat and sauté the garlic until fragrant.
- Add the chopped spinach and cook until wilted.
- Combine the cooked spinach, ricotta, Parmesan, salt, and pepper in a bowl.
- Cut the cooked sweet potatoes in half and scoop out some flesh.
- Mix the scooped sweet potato flesh with the spinach mixture.
- Spoon the filling back into the sweet potato skins.
- Garnish with fresh herbs and serve warm.
Notes
Let the stuffed sweet potatoes rest for a few minutes before serving. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg