Name: Sweet Potatoes Stuffed with Orange Zest Ricotta & Almonds: 5-Star Comfort
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American / Contemporary
Ingredients: 4 medium sweet potatoes (about 1.2 kg); 1 cup ricotta cheese (250 g); 1 tablespoon orange zest (about 6 g); 2 tablespoons honey (30 ml); 1/4 cup sliced almonds, toasted (30 g); 1 teaspoon vanilla extract (5 ml); Pinch of ground cinnamon (optional); Ricotta → cottage cheese or plant-based ricotta; Almonds → pecans, walnuts, or pistachios; Honey → maple syrup or agave; Orange zest → lemon zest

Description

Sweet Potatoes Stuffed with Orange Zest Ricotta & Almonds are buttery, creamy, and slightly sweet with a hint of citrus and a delightful crunch from toasted almonds. This recipe transforms humble roasted sweet potatoes into a show-stopping side or vegetarian main that’s perfect for cozy weeknight dinners, brunch spreads, or holiday tables. It’s quick, elegant, and absolutely irresistible.

Ingredients

Scale

4 medium sweet potatoes (about 1.2 kg)
1 cup ricotta cheese (250 g)
1 tablespoon orange zest (about 6 g)
2 tablespoons honey (30 ml)
1/4 cup sliced almonds, toasted (30 g)
1 teaspoon vanilla extract (5 ml)
Pinch of ground cinnamon (optional)

Optional Substitutions:

Ricotta → cottage cheese or plant-based ricotta
Almonds → pecans, walnuts, or pistachios
Honey → maple syrup or agave
Orange zest → lemon zest

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scrub sweet potatoes, prick with a fork, and bake for 45–50 minutes until tender.
In a bowl, mix ricotta, orange zest, honey, vanilla extract, and cinnamon until creamy.
Slice roasted sweet potatoes lengthwise and fluff the insides with a fork.
Spoon the ricotta mixture into each sweet potato.
Sprinkle toasted almonds over the top.