Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

Servings

4 servings

Ingredients

Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt & black pepper to taste

Spinach & Ricotta Filling

• 1 cup ricotta cheese (whole or part-skim)
• 2 cups fresh spinach, finely chopped
• 1 clove garlic, minced
• ¼ teaspoon nutmeg (optional)
• Salt & black pepper to taste

Herb Drizzle

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil or dill, finely chopped
• 1 small clove garlic, finely grated
• Pinch of salt & black pepper

Instructions

1. Bake sweet potatoes
   Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub lightly with olive oil, season with salt and pepper, and bake 40–50 minutes until tender.
2. Prepare filling
   While potatoes bake, sauté garlic in a small pan until fragrant. Add spinach and cook just until wilted. Let cool slightly, then mix with ricotta, nutmeg (if using), salt, and pepper.
3. Make herb drizzle
   Whisk olive oil, lemon juice, parsley, basil (or dill), garlic, salt, and pepper in a small bowl.
4. Stuff potatoes
   Slice baked sweet potatoes open, fluff the inside with a fork, and spoon the spinach-ricotta mixture generously into each.
5. Finish & serve
   Drizzle with herb sauce and serve warm.

Taste & Texture

• Creamy, slightly sweet
• Fresh herb brightness
• Soft baked potato with rich filling

Tips & Variations

•  Add feta or Parmesan for extra flavor
•  Add chili flakes for heat
• Serve with a simple green salad
• WW-friendly: use part-skim ricotta and light drizzle