Spinach Ricotta Stuffed Sweet Potatoes

Spinach ricotta stuffed sweet potato halves with herb drizzle on a white plate

Spinach Ricotta Stuffed Sweet Potatoes

Roasted sweet potatoes filled with a whipped spinach-ricotta filling and finished with a bright herb drizzle — the recipe everyone asks for but never specifies. Sara's tested version includes exact herb drizzle measurements, the whipped ricotta technique, and how to prevent a watery filling. Fully vegetarian, gluten-free, 65 minutes total.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American, Mediterranean

Calories: 380

Ingredients Method Notes

Ingredients

Sweet Potatoes

4 medium sweet potatoes Garnet or Jewel variety (orange-fleshed) — about 6-8 oz each
1 tbsp olive oil for roasting
½ tsp kosher salt

Spinach Ricotta Filling

1 cup whole milk ricotta drain 30 min if wet-packed; do not use part-skim
2 cups fresh baby spinach or 1 cup frozen, squeezed very dry
2 cloves garlic minced
2 tbsp olive oil for sautéing spinach
¼ cup Parmesan finely grated
¼ tsp freshly grated nutmeg
1 tsp lemon zest
¼ tsp red pepper flakes optional
salt and black pepper to taste

Herb Drizzle

¼ cup fresh basil leaves packed
2 tbsp fresh flat-leaf parsley
1 tbsp fresh chives roughly chopped
1 small garlic clove
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
¼ tsp kosher salt
1 tbsp water plus more to thin — add 1 tsp at a time

Method

Make the Herb Drizzle

Combine basil, parsley, chives, and garlic in a small food processor or chop very finely by hand. Add olive oil, lemon juice, and salt. Blend or stir until a loose, bright green sauce forms. Thin with water one teaspoon at a time until it drizzles freely from a spoon. Set aside or refrigerate while you prepare everything else.

Roast the Sweet Potatoes

Preheat oven to 400°F. Pierce each sweet potato several times with a fork. Rub with olive oil and a pinch of salt. Place on a baking sheet and roast 45-50 minutes until a fork slides in with no resistance. Start checking at 40 minutes for medium potatoes.

Make the Filling

If your ricotta has visible liquid, drain through a fine mesh sieve for 30 minutes. Place drained ricotta in a bowl and beat with a fork for 60 seconds until smooth and slightly airy. This step creates a lighter, creamier filling texture.
Heat 2 tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 60 seconds. Add spinach and toss until just wilted, about 2 minutes. Transfer to a clean kitchen towel and squeeze firmly until no more liquid comes out. Chop roughly and cool slightly.
Fold squeezed spinach, Parmesan, nutmeg, lemon zest, red pepper flakes (if using), salt, and pepper into the whipped ricotta. Fold gently — don't stir vigorously or you'll deflate the airy texture. Taste and adjust seasoning.

Assemble and Serve

Slice each roasted sweet potato lengthwise. Fluff and slightly widen the interior with a fork. Season the potato flesh lightly with salt. Spoon a generous mound of ricotta filling into each half. Drizzle herb sauce over each filled potato and serve immediately.

Notes

Drain the ricotta if wet-packed — 30 minutes through a fine mesh sieve prevents a watery filling. Squeeze the wilted spinach completely dry in a kitchen towel before adding to the ricotta. Assemble just before serving — don't fill potatoes and let them sit, as moisture migrates from the potato into the ricotta. Garnet or Jewel (orange-fleshed) sweet potatoes produce the best flavor contrast with the ricotta filling.