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ricotta stuffed sweet potatoes

ricotta stuffed sweet potatoes

Ricotta stuffed sweet potatoes are a comforting and nutritious dish featuring roasted sweet potatoes filled with a creamy ricotta mixture, flavored with garlic, herbs, and lemon zest.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 cup whole milk ricotta cheese
  • 2 cloves garlic, minced
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • Sea salt to taste
  • Black pepper to taste
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon crushed red pepper flakes (optional)

Method
 

  1. Preheat your oven to 400°F. Scrub the sweet potatoes thoroughly under running water. Pat them completely dry with a kitchen towel.
  2. Pierce each sweet potato several times with a fork. Rub them with one tablespoon of olive oil and sprinkle with salt.
  3. Place the sweet potatoes directly on the middle oven rack or on a baking sheet lined with parchment paper. Bake for 45-55 minutes until tender.
  4. While the potatoes bake, prepare the ricotta filling by combining ricotta, minced garlic, parsley, thyme, lemon zest, and parmesan in a medium bowl. Mix thoroughly and season with salt and pepper.
  5. Once the sweet potatoes feel tender when squeezed, remove them from the oven and let them cool for five minutes. Meanwhile, turn your broiler to high.
  6. Carefully slice each potato lengthwise down the center. Gently press the ends together to open the potato. Fluff the inside flesh slightly with a fork.
  7. Generously stuff each sweet potato with the ricotta mixture. Drizzle with remaining olive oil and add red pepper flakes if desired.
  8. Place the stuffed sweet potatoes under the broiler for 2-3 minutes, watching closely for golden spots on top.
  9. Remove from oven and garnish with additional fresh herbs. Serve immediately while hot and creamy.

Notes

Choose sweet potatoes of similar size for even cooking. Don't skip piercing the potatoes to prevent them from exploding. Let the ricotta mixture sit at room temperature for easier spreading.