Picture this: sweet potatoes roasted to perfection, filled with a creamy blend of spinach and delicate ricotta cheese, enhanced with a touch of garlic, nutmeg, and black pepper. Sounds delicious, doesn't it? This incredibly easy recipe is a great option for a healthy and meatless lunch or dinner. With only a few simple ingredients and minimal effort required, it's a no-brainer!
I don't know about you, but I really enjoy sweet potatoes. They have a delicious taste and creamy texture, but what I love most is their versatility as an ingredient. You can bake them, boil them, fry them, stuff them, and even use them in desserts, main courses, or soups. The possibilities are endless, and you can let your creativity run wild.
Why is it worth trying out a recipe for this baked sweet potatoes?
- Not only are sweet potatoes delicious, but this recipe also requires only a few simple ingredients.
- Another great advantage is that you can bake the sweet potatoes in advance and store them in the fridge, making it a quick and easy option for dinner after a long day at work.
- The recipe is vegetarian (if you use vegetarian cheese) and additionally gluten-free, so it’s suitable for those who don’t consume meat and gluten.
- In addition to their great taste and versatility, sweet potatoes are also a very healthy vegetable. They are packed with nutrients such as beta-carotene (a powerful antioxidant), vitamin C, vitamin A, iron, calcium, and potassium. So, including them in your diet is a great way to boost your health.
If you're a fan of sweet potatoes, I highly recommend checking out these two additional recipes that use them:
Roasted sweet potatoes with spinach
Ingredients
- 6 sweet potatoes*
- 250 g spinach
- 250 g ricotta cheese
- 1 garlic clove
- 1 tbsp oil
- dash of cheese (optional)**
- pinch of nutmeg
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180°C. Thoroughly wash the sweet potatoes, prick them with a fork, put them on a baking tray lined with baking paper and bake for about 40-45 minutes. Baking time depends on the size of your sweet potatoes, so check them after about 35 minutes and adjust the time if necessary.
- In the meantime, prepare the spinach sauce. Wash the spinach and chop finely. In a frying pan, heat a tablespoon of oil, add the grated garlic, fry for about a minute, and then add the spinach. Fry for a while until the spinach is wilted, then season with salt, black pepper and nutmeg. Add the ricotta cheese, mix thoroughly and set aside.
- Cut the baked sweet potatoes along (not completely) and fill with the prepared spinach sauce. Sprinkle with a little grated cheese (if using). Enjoy!
Notes
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