Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle bring together the best of comfort and freshness in one irresistible bite. Imagine tender, caramelized sweet potatoes stuffed with a creamy spinach and ricotta filling, then crowned with a bright, zesty herb drizzle that wakes up every flavor. It’s a dish that feels indulgent yet nourishing, making it perfect for weeknight dinners or an eye-catching side for gatherings. Over the years, I’ve tried many stuffed sweet potato variations, but this one has earned a permanent spot in my kitchen. If you love pairing creamy fillings with earthy sweetness, you’ll be coming back for this recipe again and again. And if you’re always searching for inspiring veggie-based dishes, you’re in the right place. Before we dive in, make sure to follow me on Pinterest for more recipes you’ll love sharing.
A Personal Spin on a Comfort Favorite
I first made Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle on a crisp autumn evening when the air felt like it was calling for something cozy. I wanted the warmth of a baked potato but with a lighter, fresher profile than the heavier stuffed versions I grew up with. Sweet potatoes were the answer — naturally sweet, deeply colored, and packed with flavor even before adding a single ingredient.
I roasted them until their skins took on that irresistible, slightly crisp texture, while the insides softened into the kind of melt-in-your-mouth goodness you can only get from slow oven-baking. The filling came together quickly: garlic-sautéed baby spinach folded into creamy ricotta, a sprinkle of Parmesan, and a whisper of nutmeg for that warm, almost holiday-like aroma.
But the real transformation happened when I added the herb drizzle — a fragrant mix of olive oil, lemon juice, parsley, and basil with a touch of Dijon. I’d discovered this finishing touch when making Sweet Potato Rounds with Herbed Ricotta, Walnuts & Cranberries, and the way it woke up the flavors was unforgettable.
If you’ve enjoyed recipes like Eggplant Roll-Ups with Creamy Ricotta and Spinach, you already know the magic that happens when spinach and ricotta meet. Now imagine that duo inside a sweet, roasted potato and topped with a bright, citrusy drizzle — it’s comfort food reimagined in the best way.
Today, I make this dish often, not just because it’s delicious, but because it’s adaptable. It works beautifully as a light vegetarian main, a side for special dinners, or even prepped ahead for busy days. And honestly, every time I plate those golden potatoes and drizzle over that green-gold sauce, I’m reminded of why it became a staple in my kitchen.
Ingredients & Preparation
Ingredient Breakdown
Below is everything you’ll need to make Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle. I like to keep my prep organized by grouping ingredients for the potatoes, the filling, and the drizzle.
| Component | Ingredient | Amount |
|---|---|---|
| Sweet Potatoes | Medium sweet potatoes | 2 |
| Olive oil | 1 tsp | |
| Salt & pepper | To taste | |
| Filling | Baby spinach, chopped | 1 cup |
| Ricotta cheese | ½ cup | |
| Garlic, minced | 1 clove | |
| Parmesan cheese, grated | 2 tbsp | |
| Ground nutmeg | ¼ tsp | |
| Salt & pepper | To taste | |
| Herb Drizzle | Olive oil | 2 tbsp |
| Lemon juice | 1 tbsp | |
| Fresh parsley, chopped | 1 tbsp | |
| Fresh basil, chopped | 1 tbsp | |
| Dijon mustard | ½ tsp | |
| Salt & pepper | To taste |
Tools & Possible Substitutions
You’ll need a sharp chef’s knife, a sturdy cutting board, a baking sheet, a small skillet, and a whisk or fork for mixing the drizzle. If you prefer a tangier filling, try swapping part of the ricotta for soft goat cheese, similar to the creamy tang you get in Honey Roasted Sweet Potatoes with Feta and Pecans.
For an alternative presentation, you can also adapt the filling to work in Mushroom Spinach Cheese Stuffed Baked Potatoes if you have white potatoes on hand instead of sweet.
Fresh spinach works best, but frozen spinach (thawed and squeezed dry) will do in a pinch. And if fresh basil isn’t available, swap in a bit of fresh dill or even mint for a unique twist.
Cooking Instructions & Tips
Step-by-Step Cooking Method
-
Preheat the oven to 400°F (200°C). Wash the sweet potatoes, pierce them a few times with a fork, and rub them with olive oil, salt, and pepper.
-
Roast the sweet potatoes on a baking sheet for 40–50 minutes, or until tender when pierced with a knife. The skins should feel crisp and the insides soft.
-
While they bake, make the herb drizzle by whisking olive oil, lemon juice, parsley, basil, Dijon mustard, salt, and pepper in a small bowl. Set aside.
-
Sauté the filling: In a small skillet over medium heat, cook minced garlic for 30 seconds, then add the chopped spinach. Stir until just wilted, about 2 minutes. Remove from heat, stir in ricotta, Parmesan, nutmeg, salt, and pepper.
-
Once potatoes are cool enough to handle, slice them open lengthwise and gently scoop out a small portion of the flesh to make room for the filling.
-
Fill each sweet potato with the spinach-ricotta mixture. Return to the oven for another 10 minutes to heat through.
-
Finish with a generous drizzle of the herb sauce before serving.
If you’ve ever made Spinach Feta and Sun-Dried Tomato Stuffed Mushrooms, you’ll notice how similar layering flavors works beautifully here. You can even borrow ideas from Stuffed Sweet Potatoes with Burrata, Toasted Walnuts and Sage Pesto for alternate toppings.
Serving, Storing & Pairing
What to Serve with It
Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle can stand proudly as a light main course or complement a larger spread. I love pairing them with a crisp green salad or a bowl of warm, grain-based sides like quinoa or farro. For something more indulgent, a slice of crusty bread works beautifully to soak up any extra herb sauce.
If you enjoy creative vegetarian pairings, try them alongside the bold, sweet-tangy flavors in Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze. Or, for a sandwich-and-side kind of meal, pair them with the melty richness of a Mediterranean Spinach Grilled Cheese.
The fresh herb drizzle also plays well with grilled vegetables, roasted chicken, or seared fish if you want to add protein. And for holiday menus, these stuffed sweet potatoes bring a bright pop of color and flavor to the table.
How to Store and Reheat
If you have leftovers, let them cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. I recommend keeping the herb drizzle separate and adding it just before serving to keep the flavors vibrant.
For reheating, use the oven at 350°F (175°C) for 10–15 minutes to restore the crispness of the skins. Microwaving works for speed, but the texture will be softer. If reheating from frozen, allow the stuffed potatoes to thaw overnight in the fridge before warming in the oven.
The filling holds up well, but fresh herbs are best added right before serving. This keeps the drizzle bright, zesty, and as aromatic as the moment you whisked it together.
Whether you’re prepping ahead for a busy week or saving some for tomorrow’s lunch, these stuffed sweet potatoes retain their flavor beautifully — making them just as enjoyable the next day.
FAQ
1. Can I make these ahead of time?
Yes! You can prepare the filling and roast the sweet potatoes in advance. Store them separately in the fridge for up to 2 days, then assemble and bake before serving.
2. What can I use instead of ricotta?
Soft goat cheese or cream cheese both work well for a tangier twist. For a dairy-free option, try almond-based ricotta.
3. Can I freeze stuffed sweet potatoes?
Absolutely. Wrap each cooled potato tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
4. How can I make the drizzle spicier?
Add a pinch of red pepper flakes or a splash of hot sauce to the herb mixture for a gentle kick.
5. Can I use white potatoes instead of sweet potatoes?
Yes, but the flavor will be less sweet. White potatoes pair well if you want something closer to a traditional baked potato profile.
6. What’s the best way to reheat without drying them out?
Reheat in the oven at 350°F (175°C) covered loosely with foil to retain moisture, then uncover for the last 5 minutes to crisp the skins.
Conclusion
Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle blend comfort and freshness in every bite. From the naturally sweet roasted potato to the creamy spinach-ricotta filling and the citrusy herb drizzle, each element plays its part in creating a dish that feels both indulgent and nourishing.
This recipe works beautifully for a quiet dinner at home, a potluck, or even a holiday menu. It’s versatile, make-ahead friendly, and adaptable to whatever herbs or cheeses you have on hand. I’ve served it alongside everything from simple salads to roasted meats, and it never fails to get compliments.
If you loved this recipe, you might also enjoy Mushroom Spinach Cheese Stuffed Baked Potatoes or Honey Roasted Sweet Potatoes with Feta and Pecans for more flavor-packed potato dishes.
If you try this recipe, I’d love to hear from you! Leave a rating and comment below, and don’t forget to share your beautiful plate on Pinterest. Your feedback helps others discover and enjoy it too!
Print
Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle
- Total Time: 65
- Yield: 2 servings
- Diet: Vegetarian
Description
Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle combine the natural sweetness of roasted potatoes with a creamy spinach-ricotta filling, finished with a fresh, zesty herb sauce for a vibrant vegetarian main or side dish.
Ingredients
• 2 medium sweet potatoes
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 cup baby spinach, chopped
• ½ cup ricotta cheese
• 1 clove garlic, minced
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• 2 tablespoons olive oil (for drizzle)
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with fork, and rub with olive oil, salt, and pepper.
2. Place on baking sheet and roast 40–50 minutes until tender.
3. While roasting, whisk together olive oil, lemon juice, parsley, basil, Dijon mustard, salt, and pepper to make the herb drizzle.
4. In a skillet over medium heat, sauté garlic for 30 seconds, add chopped spinach, and cook until wilted (about 2 minutes).
5. Remove from heat, stir in ricotta, Parmesan, nutmeg, salt, and pepper.
6. Slice sweet potatoes lengthwise and gently scoop out a small portion of the flesh.
7. Fill with spinach-ricotta mixture and return to oven for 10 minutes.
8. Drizzle with herb sauce before serving.
Notes
– You can prepare the filling and roast the potatoes a day ahead; assemble before serving.
– For a tangier filling, swap part of the ricotta with goat cheese.
– Frozen spinach can be used — thaw and squeeze dry before adding.
– Keep herb drizzle separate if storing leftovers to maintain freshness.
– Pairs beautifully with a green salad or grain-based sides.
- Prep Time: 15
- Cook Time: 50
- Method: Baking
- Cuisine: Vegetarian