Description
A delightful combination of sweet, fluffy sweet potatoes stuffed with a creamy, cheesy filling of ricotta and spinach, infused with garlic and lemon.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp extra virgin olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 4 cups baby spinach, chopped
- 1 cup whole-milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the sweet potatoes with a fork several times and place on a baking sheet. Bake for 45-60 minutes until tender.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped spinach, stirring occasionally until wilted.
- In a mixing bowl, combine the sautéed spinach mixture with ricotta, Parmesan, mozzarella, Italian seasoning, smoked paprika, salt, pepper, lemon juice, and parsley.
- Once the sweet potatoes are done, cut them open and mash the insides.
- Fill each sweet potato with the spinach and cheese mixture.
- Return to the oven and bake for an additional 15 minutes.
- Serve warm, garnished with extra parsley.
Notes
You can prepare the filling in advance and store it in the fridge for up to a day. Assemble right before baking to save time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, vegetarian recipes, spinach and ricotta, comfort food, healthy dinner