Roasted sweet potatoes with spinach
Roasted sweet potatoes filled with a creamy sauce made from spinach and delicate ricotta cheese.
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
*If the sweet potatoes are large, use 4 instead of 6.
**For a vegetarian version, use Cheddar cheese with plant or microbial rennet.
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