Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon fresh herbs (such as basil or parsley)
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork. Bake for 45 minutes or until tender.
- In a pan, sauté the spinach in olive oil until wilted, then remove from heat.
- In a bowl, mix the ricotta cheese, grated Parmesan, sautéed spinach, garlic powder, salt, and pepper.
- Once the sweet potatoes are cooked, slice them open and fill with the spinach and ricotta mixture.
- Drizzle with olive oil and sprinkle fresh herbs on top before serving.
Notes
- Feel free to add other vegetables to the filling for more flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 7g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg