Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle

A delightful and budget-friendly dish featuring sweet potatoes stuffed with creamy ricotta and fresh spinach, drizzled with herbs.

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Preheat the oven to 400°F (200°C). Wash sweet potatoes and pierce them several times with a fork.
Place the sweet potatoes on a baking sheet and bake for approximately 45 minutes, or until tender.
While the sweet potatoes are roasting, heat olive oil in a skillet and sauté minced garlic for about 1 minute.
Add spinach and cook until wilted, approximately 3-4 minutes. Remove from heat.
In a mixing bowl, combine wilted spinach, ricotta cheese, grated Parmesan, salt, and pepper.
Once sweet potatoes are cool enough, cut them open and gently mash the insides. Fill each potato with the spinach and ricotta mixture.
Drizzle with olive oil and garnish with fresh herbs before serving.

Consider adding other vegetables or spices to the ricotta filling for a personal touch. Great for meal prep by storing the filling separately.