Baked Sweet Potatoes With Creamy Spinach Ricotta (Printable version)

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

# What You’ll 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 (optional)

→ Garnish

11 - Chopped fresh parsley (optional)

# How to Make It:

01 - Preheat oven to 400°F. Scrub the sweet potatoes thoroughly and pierce each several times with a fork to allow steam to escape during baking.
02 - Arrange sweet potatoes on a parchment-lined baking tray. Bake for 45-50 minutes until completely tender when pierced with a knife.
03 - While potatoes bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 30 seconds.
04 - Add spinach to the skillet and cook, stirring constantly, until completely wilted, about 2-3 minutes. Season with salt, pepper, and nutmeg if using. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine ricotta, sautéed spinach mixture, Parmesan, and milk. Stir until creamy and thoroughly incorporated. Adjust seasoning as needed.
06 - Remove baked potatoes from oven and let cool for 5 minutes. Make a lengthwise slice down the center of each potato without cutting completely through. Gently fluff the interior flesh with a fork.
07 - Spoon the creamy spinach ricotta filling into each prepared potato. Return to oven for 5 minutes if desired to heat through. Garnish with chopped parsley and serve warm.

# Expert tips:

01 -
  • The combination of sweet and savory feels restaurant fancy but takes almost no active cooking time
  • These reheat beautifully for lunch the next day, if they last that long
02 -
  • Sweet potatoes vary wildly in size so check them after 40 minutes, smaller ones might be done sooner
  • Squeeze the cooked spinach between paper towels or in a colander if there is any excess liquid before mixing with ricotta
03 -
  • Wrap your sweet potatoes individually in foil before baking if you prefer softer skin rather than slightly crispy
  • Let the ricotta come to room temperature before mixing so it combines smoothly with the spinach

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