Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh herbs (basil, parsley, etc.)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork. Place on a baking sheet and bake for 45-60 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add minced garlic and spinach, cooking until wilted.
- In a bowl, combine ricotta, Parmesan, cooked spinach with garlic, salt, pepper, and lemon juice.
- Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
- Stuff each potato with the spinach and ricotta mixture and return to the oven for 10 minutes.
- Drizzle with fresh herbs before serving.
Notes
- For extra flavor, add some crushed red pepper flakes to the ricotta mixture.
- These stuffed potatoes can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg