Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes
1 tbsp (15 ml) olive oil
Salt and black pepper, to taste
For the Filling:
2 cups fresh spinach, chopped
1 tbsp olive oil
2 cloves garlic, minced
1 cup (250 g) ricotta cheese
¼ cup grated Parmesan cheese
1 tsp lemon zest
½ tsp dried oregano
Salt and black pepper, to taste
For the Herb Drizzle:
2 tbsp olive oil
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp lemon juice
1 small garlic clove, minced
Pinch of salt
Instructions
Preheat the oven to 400°F (200°C).
Wash and dry the sweet potatoes. Pierce each several times with a fork, rub with olive oil, and season lightly with salt.
Bake for 45–60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Add the chopped spinach and cook for 2–3 minutes until wilted. Remove from the heat and let cool slightly.
In a bowl, combine the ricotta, Parmesan, lemon zest, oregano, cooked spinach, salt, and pepper. Mix well.
In a small bowl, stir together the olive oil, parsley, basil, lemon juice, garlic, and a pinch of salt to make the herb drizzle.
Slice each baked sweet potato lengthwise and gently fluff the flesh with a fork.
Spoon the spinach and ricotta mixture generously into each sweet potato.
Return the stuffed potatoes to the oven for 8–10 minutes, until the filling is warm.
Drizzle with the fresh herb sauce and serve immediately.
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Servings
4
Enjoy this healthy, creamy, and flavourful meal as a satisfying vegetarian lunch or dinner!
