Папки: Vegetables, Tapas
Ingredients:
For the Sweet Potatoes:
2 medium sweet potatoes
1 teaspoon olive oil
Salt and pepper, to taste
For the Filling:
1 cup baby spinach, chopped
½ cup ricotta cheese
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
¼ teaspoon ground nutmeg
For the Herb Drizzle:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil
Pinch of salt
Directions:
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes, pat dry, and rub with olive oil, salt, and pepper.
Place them on a baking tray and roast for 45–55 minutes, or until fork-tender.
While they bake, prepare the filling by mixing ricotta, spinach, garlic, Parmesan, and nutmeg in a bowl.
In another small bowl, whisk together olive oil, lemon juice, parsley, basil, and salt to create the herb drizzle.
Once the sweet potatoes are cooked, slice them open lengthwise and gently fluff the inside with a fork.
Spoon the spinach–ricotta mixture into each sweet potato and return to the oven for 5–7 minutes to warm through.
Remove from the oven and finish with the herb drizzle before serving.
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes
Kcal: 310 kcal | Servings: 2 servings
For the Sweet Potatoes:
2 medium sweet potatoes
1 teaspoon olive oil
Salt and pepper, to taste
For the Filling:
1 cup baby spinach, chopped
½ cup ricotta cheese
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
¼ teaspoon ground nutmeg
For the Herb Drizzle:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil
Pinch of salt
Directions:
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes, pat dry, and rub with olive oil, salt, and pepper.
Place them on a baking tray and roast for 45–55 minutes, or until fork-tender.
While they bake, prepare the filling by mixing ricotta, spinach, garlic, Parmesan, and nutmeg in a bowl.
In another small bowl, whisk together olive oil, lemon juice, parsley, basil, and salt to create the herb drizzle.
Once the sweet potatoes are cooked, slice them open lengthwise and gently fluff the inside with a fork.
Spoon the spinach–ricotta mixture into each sweet potato and return to the oven for 5–7 minutes to warm through.
Remove from the oven and finish with the herb drizzle before serving.
Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes
Kcal: 310 kcal | Servings: 2 servings