If you’re craving something cozy but still crave that fresh, herby brightness—Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle might just become your new weeknight obsession. Creamy, savory, and just a little indulgent… this one delivers.
Imagine the soft sweetness of roasted sweet potatoes, piled high with garlicky spinach and ricotta, then finished off with a lemony herb drizzle that cuts through with just the right zing. It’s the kind of dish you can feel good about eating and love coming back to.
This isn’t some fancy five-pan ordeal either. Honestly, you roast, stir, stuff, drizzle—and boom, dinner’s on the table. Let’s dive into this comforting, veggie-packed wonder.
Want this recipe straight to your inbox next time? Sign up to get new favorites like these delivered weekly.
Why You’ll Love These Spinach & Ricotta Stuffed Sweet Potatoes
The Ultimate Comfort Food, Reimagined
The idea for these Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle came to me on a rainy weeknight when all I had was a couple of sweet potatoes, a sad half-tub of ricotta, and a handful of wilting spinach. The result? Surprisingly dreamy.
It’s one of those recipes that feels like comfort food but doesn’t weigh you down. The natural sweetness of the potatoes balances the richness of ricotta and the depth of sautéed spinach. Throw in some nutmeg, a little garlic… trust me, your kitchen will smell amazing.
And let’s talk texture. That creamy filling against the caramelized potato? Heaven.
Nutrient-Dense Without Sacrificing Flavor
This is one of those dishes that checks off every box. Nutritious? Absolutely. Sweet potatoes are loaded with beta carotene, fiber, and slow-burning carbs. Ricotta gives you calcium and protein. Spinach? A vitamin powerhouse.
But here’s the thing—it still feels indulgent. That’s where the herb drizzle comes in. With lemon, parsley, thyme, and a tiny hit of Dijon, it elevates every bite.
Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle aren’t just healthy. They’re crave-worthy, too.
Ingredients That Make It Irresistible
Sweet Potatoes as the Star
Not all sweet potatoes are created equal. For this recipe, I go with medium-sized orange-fleshed ones. Their sweetness and starch content are just right for baking, and they become beautifully tender without turning mushy.
You’ll roast them whole, skin on. Once cooked, they’re easy to split and fluff up into the perfect edible bowl. It’s almost like nature knew we’d eventually stuff these things with spinach and cheese.
Honestly, this is the base that makes Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle feel like a full meal.
The Creamy Ricotta & Earthy Spinach Combo
Let’s be real—ricotta doesn’t always get the spotlight it deserves. But in this recipe? It shines. Its mild, creamy texture melts into the sautéed spinach like a dream. Add in Parmesan for umami, garlic for kick, and just a whisper of nutmeg to tie everything together.
You could sub in kale or chard if you’re out of spinach, but spinach gives that soft bite and slightly grassy flavor that’s perfect here.
Mix it all up while the sweet potatoes are roasting, and you’ll be amazed how something so simple can taste this special.
How to Make Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
Simple Steps with Big Rewards
Here’s the thing: this whole meal feels fancy, but it’s mostly oven time. Here’s how to nail it:
Roast the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub and pierce sweet potatoes, rub with olive oil, and season with salt and pepper.
- Roast on a baking sheet for 45–50 minutes or until fork-tender.
Make the Filling
- Sauté garlic in a skillet with a touch of oil. Add chopped spinach and cook until wilted.
- Let it cool slightly, then stir in ricotta, Parmesan, nutmeg, salt, and pepper.
Whisk the Herb Drizzle
- In a small bowl, combine olive oil, lemon juice, Dijon mustard, chopped parsley, thyme, salt, and pepper.
- Whisk until emulsified. This is the magic touch that transforms the dish.
Assemble
- Slice open roasted sweet potatoes and fluff the insides a bit with a fork.
- Spoon in the ricotta-spinach mixture generously.
- Finish with a generous drizzle of the herby sauce.
That’s it. This is where Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle become a dinner party trick or a midweek miracle.
Optional Add-ins and Swaps
You can personalize this dish without much fuss. Some great options:
- Add chopped sun-dried tomatoes to the filling
- Toss in toasted walnuts or pine nuts for crunch
- Mix in a handful of feta for tang
- Use baby kale or arugula in place of spinach
The base of Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is flexible enough to hold up to your fridge cleanout creativity.
Serving, Storing, and Enjoying Every Bite
How to Serve These Like a Pro
While these are excellent all on their own, here are a few pairing ideas to round out your plate:
- A crisp arugula salad with a lemon vinaigrette
- A simple vegetable soup like tomato basil or roasted carrot
- A piece of crusty whole grain bread
Plating tip: add a little extra Parmesan on top and a few parsley leaves. It makes these Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle feel restaurant-level impressive.
Storage Tips & Meal Prep Advice
This dish stores like a champ. Here’s how to keep it fresh:
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheat: Warm in the oven at 350°F until heated through, or microwave with a damp paper towel
- Meal prep tip: Roast the potatoes and prep the filling ahead of time, then just assemble and drizzle before serving
You can also double the recipe and store extras separately for a quick lunch you’ll actually look forward to.
Ingredient List
For the Sweet Potatoes
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- Salt and pepper, to taste
For the Filling
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 garlic clove, minced
- 1 tablespoon grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper, to taste
For the Herb Drizzle
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Equipment You’ll Need
- Baking sheet
- Sharp knife
- Small skillet
- Mixing bowls
- Fork or potato masher
- Whisk
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~430 kcal |
| Protein | 13g |
| Carbohydrates | 37g |
| Fiber | 6g |
| Sugars | 9g |
| Fat | 26g |
| Saturated Fat | 8g |
| Unsaturated Fat | 17g |
| Sodium | 290mg |
| Cholesterol | 35mg |
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, just be sure to thaw and squeeze out any excess moisture before mixing it into the ricotta.
Is there a vegan version of this recipe?
Totally. Use vegan ricotta (store-bought or homemade with cashews) and swap out Parmesan for nutritional yeast.
Can I make this ahead of time?
Absolutely. Make the components separately and assemble before serving for best texture and flavor.
Are these good for meal prep lunches?
Yes! They reheat beautifully and the flavors deepen over time.
What can I use instead of Dijon mustard?
A tiny bit of white wine vinegar or lemon zest will work, though the mustard adds great depth to the drizzle.
Final Thoughts on Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle
This dish is simple, but it feels like a hug. It’s one of those rare recipes that’s healthy, filling, and comforting—without being heavy or bland. Whether you’re feeding your family, impressing dinner guests, or meal prepping for a busy week, Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle is the kind of recipe you’ll keep in rotation.
Craving more sweet potato goodness? Try these:
- Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Sweet Potato Flatbread with Sage & Caramelized Onions
- Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Tried this recipe?
We’d love to see it! Leave a review and share your photos on Pinterest—tag us so we can drool with you.
Ready for more? Subscribe to get weekly recipes like Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle straight to your inbox.
Print
Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle – 1 Cozy Meal with Big Flavor
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
These Spinach & Ricotta Stuffed Sweet Potatoes with Herb Drizzle are the ultimate cozy-meets-fresh dinner. Creamy ricotta and garlicky sautéed spinach get tucked into tender roasted sweet potatoes and finished with a zesty lemon herb drizzle. It’s easy, comforting, and anything but boring! Perfect for weeknights when you want healthy and satisfying.
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- Salt and pepper, to taste
For the Filling:
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 garlic clove, minced
- 1 tablespoon grated Parmesan cheese
- Pinch of ground nutmeg
- Salt and pepper, to taste
For the Herb Drizzle:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes, pierce them a few times with a fork, rub with olive oil, and season with salt and pepper.
Roast the sweet potatoes on a baking sheet for 45–50 minutes, or until fork-tender.
Meanwhile, sauté the garlic in a small skillet with a touch of oil. Add the chopped spinach and cook until just wilted.
Let the spinach cool slightly, then stir in ricotta, Parmesan, nutmeg, salt, and pepper until well combined.
Whisk the drizzle in a bowl by combining olive oil, lemon juice, parsley, thyme, Dijon, and a pinch of salt and pepper. Whisk until emulsified.
Slice open the roasted sweet potatoes and gently mash the insides with a fork.
Stuff generously with the ricotta-spinach mixture, then drizzle with the herb sauce.
Serve warm and enjoy every creamy, herby bite.
Notes
You can prep the filling and drizzle ahead to make this a quick meal prep dinner.
No ricotta? Swap in cottage cheese or a vegan alternative.
Don’t skip the drizzle—it seriously makes the whole dish pop!
Great with a side salad or light veggie soup for a full meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian, American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 430 kcal
- Sugar: 9g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 35mg