Description
These Creamy Ricotta Stuffed Sweet Potatoes are a comforting, savory-sweet delight — baked sweet potatoes filled with a luscious ricotta and herb mixture, drizzled with honey, and topped with crunchy walnuts for the perfect balance of flavor and texture.
Ingredients
4 medium sweet potatoes
1 cup ricotta cheese
2 tbsp olive oil
1 tbsp honey (plus extra for drizzling)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp nutmeg
2 tbsp fresh parsley, chopped
1/4 cup chopped walnuts (toasted optional)
Zest of 1 lemon
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and scrub the sweet potatoes, then pierce each a few times with a fork.
3. Bake for 45–55 minutes, or until tender and easily pierced with a knife.
4. While baking, in a bowl mix ricotta cheese, olive oil, honey, salt, pepper, garlic powder, nutmeg, parsley, and lemon zest until smooth and creamy.
5. Once the sweet potatoes are done, let them cool slightly, then slice open lengthwise and gently fluff the insides with a fork.
6. Spoon the ricotta mixture into each sweet potato.
7. Top with chopped walnuts and drizzle with extra honey.
8. Serve warm, garnished with more parsley or lemon zest if desired.
Notes
Try adding a sprinkle of chili flakes for a hint of heat.
For a vegan version, use plant-based ricotta and maple syrup instead of honey.
Pairs wonderfully with roasted chicken or a crisp green salad.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 410
- Sugar: 12g
- Sodium: 390mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg
Keywords: stuffed sweet potatoes, ricotta filling, vegetarian dinner, creamy baked potatoes