Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle Recipe

If you’re looking to brighten up your dinner table with a dish that feels like a warm hug, you’ve got to try these Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle. They’re the perfect blend of creamy ricotta, tender wilted spinach, and naturally sweet, fluffy sweet potatoes, all topped off with a fresh, zesty herb drizzle that brings everything to life. This recipe is not only comforting and nourishing but also incredibly simple to pull together, making it a weekly go-to for cozy nights or impressive vegetarian meals.

this Recipe

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in bringing together a perfect balance of flavors and textures. From the naturally sweet and soft sweet potatoes to the creamy ricotta cheese and the fresh, vibrant herb drizzle, every single component adds something special.

• Sweet potatoes: Choose medium-sized and firm potatoes for a perfectly tender filling that holds up well to stuffing.
• Olive oil: A staple for roasting and making the herb drizzle, adding smooth richness and enhancing flavors.
• Ricotta cheese: Provides a creamy, mild base that contrasts beautifully with the earthy spinach.
• Fresh spinach: Adds a brilliant green color and a tender bite, bringing vitamins and freshness to the dish.
• Garlic: Just a hint of garlicky warmth to deepen the flavor of the spinach filling.
• Nutmeg (optional): A subtle warmth that elevates the ricotta and spinach mixture without overpowering.
• Fresh herbs (parsley, basil or dill): These herbs in the drizzle inject brightness and an irresistible aroma.
• Lemon juice: The acid punch that lifts the whole herb drizzle and balances richness.
• Salt and black pepper: Essential seasonings to enhance and bring all the flavors together.

How to Make Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Wash and dry your sweet potatoes thoroughly, then pierce each one a few times with a fork. Rubbing them lightly with olive oil will help the skins crisp up beautifully while baking. Pop the sweet potatoes directly onto the oven rack or a baking tray and let them roast for about 40 to 50 minutes, or until they’re soft when pierced with a fork. This gentle roasting method brings out their natural sweetness and gives you that irresistibly fluffy texture inside.

Step 2: Prepare the Spinach & Ricotta Filling

While the potatoes are baking, heat a skillet over medium heat and toss in the minced garlic to wake up those flavors. Add the chopped spinach and sauté for just a minute or two until it’s beautifully wilted and vibrant green. Remove from heat and let it cool slightly—this prevents the ricotta from melting away. In a bowl, combine the spinach-garlic mix with creamy ricotta, a pinch of nutmeg if you’re using it, and salt and pepper to taste. This filling should be creamy but full of bright, herbaceous notes from the spinach.

Step 3: Stuff the Potatoes

Once your sweet potatoes are perfectly tender, slice them lengthwise and gently open each one. Use a fork to fluff up the inside, creating a soft bed for your ricotta and spinach filling. Spoon the mixture generously into each potato, making sure every bite will be creamy and full of flavor.

Step 4: Make the Herb Drizzle

In a small bowl, whisk together extra virgin olive oil, chopped parsley, and either fresh basil or dill according to your preference, then add a splash of fresh lemon juice and a pinch of sea salt. This herb drizzle is the magic touch—it adds brightness, freshness, and a bit of tang that cuts through the richness of the ricotta.

Step 5: Serve and Enjoy

Drizzle your fresh herb sauce generously over the stuffed sweet potatoes while they are still warm. The contrast of hot, creamy filling and cool, zesty drizzle is what makes this dish unforgettable. Whether you serve it as a hearty vegetarian main or a luscious side, you’ll see why Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle feel like a celebration on a plate.

How to Serve Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

Garnishes

To amp up the presentation and flavors, sprinkle some toasted pine nuts or walnuts over the top for a delightful crunch. A few extra fresh herb leaves scattered on top will enhance the visual appeal and freshness. For a little creaminess contrast, a dollop of Greek yogurt or a squeeze of lemon zest can elevate the experience even further.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette, which adds nice textural contrast and keeps the meal light. Roasted root vegetables or a simple quinoa salad also make great partners if you’re looking to turn this into an even more filling feast.

Creative Ways to Present

For gatherings, try slicing the sweet potatoes into rounds after stuffing and arranging them on a platter for a beautiful appetizer-style presentation. Alternatively, use mini sweet potatoes to create individual-sized portions—perfect for buffets or entertaining. Adding a drizzle of balsamic glaze alongside the herb drizzle can offer a subtly sweet counterpoint that impresses every time.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, any leftover stuffed sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. Keep the herb drizzle separate and add it fresh upon reheating to maintain that bright, fresh flavor.

Freezing

This dish freezes fairly well. To freeze, place the stuffed sweet potatoes on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. They can be kept frozen for up to 2 months. When ready to use, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers or thawed portions gently in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. To keep the interior moist, cover loosely with foil. Add the herb drizzle after reheating to preserve its fresh and vibrant qualities.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! If fresh spinach isn’t available, thawed and well-drained frozen spinach works perfectly. Just make sure to squeeze out as much water as possible to avoid soggy filling.

Is there a vegan version of Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle?

Definitely! You can replace ricotta with a vegan ricotta-style cheese or blended tofu seasoned with lemon and nutritional yeast. Use olive oil or a plant-based alternative for the herb drizzle, and you’ll have a delicious plant-based meal.

What can I add to make this dish more protein-packed?

Consider stirring in some cooked lentils or chickpeas into the spinach and ricotta filling. This adds extra texture and protein, making the dish even more satisfying and balanced.

How spicy is this recipe?

It’s naturally mild but rich in flavor. If you enjoy some heat, a pinch of red pepper flakes in the spinach filling or a dash of hot sauce on top can add a nice kick without overwhelming the other flavors.

Can I prepare the filling ahead of time?

Yes, the spinach and ricotta filling can be made up to a day in advance and stored in the fridge. Just keep it covered, and when ready, stuff and bake your sweet potatoes fresh to keep that perfect texture contrast.

Final Thoughts

Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle has quickly become one of my absolute favorite dishes to share with friends and family. It’s simple enough for a weeknight but special enough to impress anyone at the table. The harmony of flavors, colors, and textures makes it a true crowd-pleaser. Give it a try—you’ll find this recipe brings both comfort and joy in each bite, and likely becomes a beloved staple in your kitchen, just like it is in mine.