Baked Sweet Potatoes With Creamy Spinach Ricotta (Printable Version)

Tender baked sweet potatoes filled with creamy ricotta and sautéed spinach for a wholesome vegetarian dinner.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes
02 - 6 cups fresh spinach, washed and trimmed
03 - 2 cloves garlic, minced

→ Cheese & Dairy

04 - 9 ounces ricotta cheese
05 - 1.5 ounces grated Parmesan cheese
06 - 2 tablespoons milk
07 - 1 tablespoon olive oil

→ Seasonings

08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - Pinch of ground nutmeg

→ Garnish

11 - Chopped fresh parsley

# How To Make It:

01 - Preheat oven to 400°F. Scrub the sweet potatoes and pierce each several times with a fork.
02 - Place sweet potatoes on a baking tray lined with parchment paper. Bake for 45-50 minutes, or until tender when pierced with a knife.
03 - Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
04 - Add spinach and cook, stirring, until wilted for 2-3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and allow to cool slightly.
05 - In a bowl, combine ricotta, sautéed spinach mixture, Parmesan, and milk. Stir until creamy and well-mixed. Adjust seasoning to taste.
06 - When sweet potatoes are ready, let them cool for 5 minutes. Slice each potato down the center without cutting all the way through and gently fluff the insides with a fork.
07 - Spoon the creamy spinach ricotta filling into each potato. Return to the oven for 5 minutes to heat through if desired. Garnish with chopped parsley and serve warm.

# Expert Suggestions:

01 -
  • The ricotta spinach filling transforms ordinary sweet potatoes into something restaurant worthy with almost zero effort
  • You get that creamy satisfying texture while still eating a massive serving of vegetables
  • The leftovers actually taste better the next day making it perfect for meal prep
02 -
  • Piercing the sweet potatoes before baking is non negotiable, or they might explode in your oven
  • Squeeze excess moisture from the spinach after wilting if it seems too wet, otherwise the filling gets watery
  • Let the potatoes cool slightly before handling, or you will burn your fingers while trying to fluff them
03 -
  • Buy extra sweet potatoes when they are on sale and bake them all at once, then freeze the baked ones for quick weeknight meals
  • The filling can be made up to three days ahead and stored in the refrigerator, letting flavors develop even more

Return