Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is a vibrant, satisfying dish that effortlessly delivers on nutrition, comfort, and visual appeal. Melding sweet, caramelized baked potatoes with a creamy, savory spinach-ricotta filling, topped off by a zippy herb drizzle, this recipe transforms everyday ingredients into a restaurant-worthy meal.
It’s the kind of recipe that feels indulgent while sneaking in plenty of vegetables and protein—perfect as a meatless main course, a showy side for dinner parties, or a hearty lunch you’ll look forward to all week.
These stuffed sweet potatoes capture the warmth of classic twice-baked potatoes, but swap out traditional heavy ingredients for fresh flavors and a creamy, tangy filling. The ricotta and spinach add richness and body, while the herb drizzle (think green goddess or chimichurri vibes) delivers brightness and complexity that lifts every flavorful bite.
Easy to prepare ahead, adaptable to all diets, and positively beautiful on the plate, this is a recipe you’ll turn to again and again—whether for quick weeknight dinners, vegetarian feasts, or healthy meal prep.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tablespoon olive oil (plus more for drizzling)
- 1 clove garlic, minced
- 3 cups fresh spinach (or 1 cup thawed, well-drained frozen spinach)
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (plus more to taste)
- Pinch of ground nutmeg (optional)
- Zest of 1 lemon
Herb Drizzle:
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh chives or green onions
- 2 tablespoons fresh basil or dill (optional)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 1/4 teaspoon salt
The Story and Nutritional Magic of Stuffed Sweet Potatoes
Stuffed sweet potatoes are beloved across healthy and comfort food circles alike, combining the natural sweetness and soft texture of roasted sweet potatoes with virtually endless filling possibilities.
They’re naturally gluten-free, nutrient dense, and substantial enough to stand in for meat-based mains, especially when filled with creamy cheeses and vibrant greens.
Ricotta, with its mild flavor and creamy texture, has long been favored for savory stuffings in everything from lasagna to stuffed pastas. When mixed with sautéed spinach, garlic, and just enough Parmesan and lemon zest, the filling delivers silky, tangy richness balanced by earthy greens and subtle citrus.
What ties everything together is the finishing touch: a generous drizzle of fresh-herbed olive oil that wakes up the dish and brings irresistible color and aroma.
Perfectly Roasted Sweet Potatoes
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Pierce each sweet potato several times with a fork, rub with a little olive oil, and sprinkle with salt.
Arrange them on the prepared baking sheet and roast for 45–60 minutes, until the skins are crisp and a skewer slides through easily with no resistance. Roasting concentrates the potatoes’ natural sweetness and ensures fluffy, moist insides.
For speedier prep, you can microwave the potatoes until just tender and then finish them in the oven to crisp the skins.
Creamy Spinach Ricotta Filling
While the sweet potatoes bake, prepare the filling. Heat a skillet over medium heat and add a splash of olive oil. Sauté the garlic until fragrant (about 30 seconds), then add fresh spinach, cooking until just wilted. If using frozen spinach, make sure it’s thoroughly squeezed dry before adding.
Remove from the heat and let cool slightly, then roughly chop and add to a bowl with well-drained ricotta, grated Parmesan, lemon zest, nutmeg, salt, and pepper. Stir to blend. Taste and adjust seasoning as needed—a squeeze of extra lemon is always welcome.
If you like a richer filling, fold in a few tablespoons of cream cheese or mascarpone for an extra luxurious touch.
Assembly: Stuffing and Baking
Let the roasted sweet potatoes cool for a few minutes, then cut a deep slit down the center of each and gently push the ends to open up. Fluff the flesh with a fork, seasoning lightly with salt and pepper. Scoop a generous portion of the spinach-ricotta mixture into each potato, piling it high.
Return the stuffed potatoes to the oven for 10–12 minutes, just until the filling is heated through and slightly golden on top.
For an extra cheesy crust, sprinkle a bit more Parmesan or mozzarella over the filling before the final bake.
Herby Lemon Drizzle: The Finishing Touch
In a small food processor or blender, pulse the parsley, chives, basil, olive oil, lemon juice, garlic, and salt until smooth (or finely chop everything and whisk by hand for a more rustic sauce). Taste and adjust with extra salt or lemon as you wish—the sauce should be bright, tangy, fresh, and pourable.
Drizzle generously over the warm potatoes just before serving, letting some run down the sides and pool onto the plate. The herb sauce brings vibrancy and makes the dish pop both in flavor and presentation.
Serving Suggestions and Customizations
Spinach & Ricotta Stuffed Sweet Potatoes pair well with a lightly dressed green salad or roasted veggies for a complete vegetarian meal. For a heartier dinner, top with toasted walnuts, sautéed mushrooms, or crispy chickpeas. Add heat with a sprinkling of red pepper flakes, or a sprinkle of dukkah or za’atar for a spiced finish.
These potatoes are also delicious topped with poached or fried eggs for brunch, or paired with a side of quinoa or lentil salad for extra protein and fiber. For meal prep, make a double batch and store the components separately; reheat and assemble just before eating for the freshest flavors.
Make-Ahead, Storage, and Leftovers
All parts of this dish can be made ahead. Bake the potatoes and prepare the filling and drizzle up to two days in advance. Store the potatoes and filling separately, assembling and reheating in the oven or microwave as needed. Keep the herb drizzle in a covered container in the fridge; stir before serving to recombine.
Leftover stuffed potatoes make an excellent lunch—reheat until hot and add a fresh spoonful of herb sauce before serving. The filling also works well as a dip for vegetables or spread for sandwiches and wraps.
Troubleshooting and FAQs
Why are my sweet potatoes dry? Be sure to roast until completely tender and don’t skip the olive oil rub. Fluff the flesh well before adding filling for maximum softness.
Is the filling watery? Use full-fat ricotta and squeeze spinach thoroughly. Avoid overcooking the spinach, which releases more water.
Can I use other greens? Yes—kale, chard, or beet greens all work, just chop finely and sauté as for spinach.
Can it be made vegan? Absolutely—replace ricotta with almond or tofu ricotta and skip Parmesan or use nutritional yeast.
How do I spice it up? Add crushed red pepper to the filling or a touch of harissa or sriracha in the herb drizzle.
Nutrition and Healthy Comfort
This dish is rich in vitamins A and C, fiber, calcium, and protein—offering slow-digesting carbs and plenty of antioxidants. The healthy fats in olive oil and nuts (if adding) make it a satisfying, wholesome meal that’s both comforting and nourishing.
Serve alongside other plant-based offerings, or as a vegetarian main with a crisp glass of white wine, sparkling water with lemon, or minted iced tea for the perfect finish.
The Final Word
Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is proof that healthy food can be just as comforting, crave-worthy, and beautiful as traditional comfort fare. This recipe is flexible, elegant, and always absolutely delicious—bringing together creamy, savory, herby, and sweet elements in every forkful. Try it once, and you’ll find yourself coming back to it any time you want a dish that’s just as at home at a dinner party as it is in your lunchbox.
