Dinner

Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe

ByHugo Harnd February 6, 2026February 6, 2026

Introduction

These Spinach and Ricotta Stuffed Sweet Potatoes make a delicious and nutritious meal that’s both comforting and fresh. Packed with creamy ricotta and vibrant herbs, they are perfect for a simple weeknight dinner or a special vegetarian option.

The image shows four roasted sweet potato halves lined up on a light wood board over a white marbled surface, each sweet potato cut side up with slightly charred edges and a soft orange flesh. On top of each potato there is a thick layer of creamy white cheese with a crumbly texture, mixed with dark green cooked spinach and sprinkled finely with fresh green herbs. Some cheese bits are golden brown from roasting, adding texture contrast. Small bits of chopped fresh herbs are scattered on and around the board. The overall look is warm, inviting, and full of color contrasts. 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 the oven to 400°F (200°C). Wash the sweet potatoes, pierce them with a fork, and rub with olive oil, salt, and pepper.
Step 2: Place the sweet potatoes on a baking sheet and roast for 40–50 minutes until tender.
Step 3: While the potatoes roast, whisk together 2 tablespoons olive oil, lemon juice, parsley, basil, Dijon mustard, salt, and pepper 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 and stir in ricotta cheese, Parmesan, nutmeg, salt, and pepper.
Step 6: Once the sweet potatoes are cool enough to handle, slice them lengthwise and gently scoop out a small portion of the flesh to create a cavity.
Step 7: Fill each sweet potato with the spinach-ricotta mixture and return to the oven for 10 minutes to warm through.
Step 8: Remove from oven and drizzle with the prepared herb sauce before serving.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the spinach mixture.
Use goat cheese instead of ricotta for a tangier taste.
Top with toasted pine nuts for added texture and nuttiness.
If fresh herbs aren’t available, substitute with 1 teaspoon dried herbs mixed into the drizzle.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

The image shows four roasted sweet potato halves placed closely together on a wooden board. Each sweet potato half is a rich orange color with a slightly crispy, browned skin on the outside. Inside, they are filled with a green, creamy spinach layer topped with crumbly, white cheese that is lightly browned and sprinkled with finely chopped fresh parsley. The cheese and spinach mixture forms a textured, uneven layer that contrasts with the smooth sweet potato base, and small flecks of seasoning are visible on top. The wooden board is scattered with bits of fresh parsley, adding a fresh touch to the warm, hearty dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the spinach and ricotta mixture up to a day ahead and refrigerate it. Assemble and bake the stuffed sweet potatoes just before serving for best results.

Can I use regular potatoes instead of sweet potatoes?

While regular potatoes can be substituted, sweet potatoes add natural sweetness and a creamy texture that pairs particularly well with the spinach-ricotta filling.