Dinner

Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe

Name: Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium sweet potatoes; 1 teaspoon olive oil; Salt and pepper, to taste; 1 cup baby spinach, chopped; ½ cup ricotta cheese; 1 clove garlic, minced; 2 tablespoons grated Parmesan cheese; ¼ teaspoon ground nutmeg; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh basil, finely chopped; ½ teaspoon Dijon mustard; Salt and pepper, to taste

ByCharlotte Montgomery November 20, 2025November 20, 2025

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Introduction

These Spinach and Ricotta Stuffed Sweet Potatoes offer a delightful blend of creamy cheese and fresh herbs inside tender roasted sweet potatoes. Easy to prepare and full of vibrant flavors, they’re perfect as a wholesome vegetarian main or a satisfying side dish.

The image shows four pieces of roasted sweet potato halves arranged in a row on a wooden board, each piece has three layers: the base is the orange roasted sweet potato flesh with a slightly charred skin, the middle layer is a green spinach mixture covering the potato evenly, and the top layer is crumbled white cheese with lightly browned spots, sprinkled with small green herbs. The wooden board has scattered green herb leaves around the potatoes and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes
1 teaspoon olive oil
Salt and pepper, to taste
1 cup baby spinach, chopped
½ cup ricotta cheese
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons olive oil (for drizzle)
1 tablespoon lemon juice
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
½ teaspoon Dijon mustard
Salt and pepper, to taste

Instructions

Step 1: Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, then rub with 1 teaspoon olive oil, salt, and pepper.
Step 2: Place the sweet potatoes on a baking sheet and roast for 40–50 minutes until tender when pierced with a skewer.
Step 3: While the sweet potatoes roast, whisk together 2 tablespoons olive oil, lemon juice, parsley, basil, Dijon mustard, salt, and pepper in a small bowl to make the herb drizzle.
Step 4: In a skillet over medium heat, sauté the minced garlic for 30 seconds. Add the chopped spinach and cook until wilted, about 2 minutes.
Step 5: Remove the skillet from heat, then stir in ricotta cheese, grated Parmesan, ground nutmeg, salt, and pepper until well combined.
Step 6: Slice the roasted sweet potatoes lengthwise and gently scoop out a small portion of the flesh to create a cavity for the filling.
Step 7: Fill each sweet potato with the spinach and ricotta mixture, then return them to the oven for 10 minutes to warm through.
Step 8: Remove the stuffed sweet potatoes from the oven and drizzle with the prepared herb sauce before serving.

Tips & Variations

For extra protein, add cooked chickpeas or shredded chicken to the spinach and ricotta mixture.
Use kale or swiss chard instead of spinach for a heartier green option.
If you prefer a tangier flavor, add a splash of balsamic vinegar to the herb drizzle.
To make it vegan, substitute ricotta with a plant-based cheese or mashed tofu and skip Parmesan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10–15 minutes or until warmed through to maintain texture and flavor. Avoid microwaving to keep the potatoes from becoming soggy.

How to Serve

The image shows four halves of roasted sweet potatoes placed on a wooden board, each filled with a mix of creamy white cheese and bright green cooked spinach. The sweet potato skin is dark brown and slightly crispy, while the orange flesh inside is soft and smooth. The cheese topping is slightly melted and has a browned, crispy texture on top, with small green herb pieces sprinkled all over the dish and the board. The filling is piled in thick, uneven layers that contrast the smooth, curved halves of sweet potato beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the spinach and ricotta mixture can be made a day in advance and stored in the refrigerator. Just fill and bake the sweet potatoes when ready to serve.

What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese, cream cheese, or a plant-based cheese alternative if you prefer. Each will slightly change the texture but will still taste delicious.