Wednesday, December 21, 2016
Baked Sweet Potatoes Stuffed With Spinach Ricotta Filling
One night in bed I dreamt this up. I think I was planning on making spaghetti squash lasagna- which I'll be sharing soon- and then thought of this great idea. I love ricotta and spinach, and you can really add whatever vegetables you like to this recipe. Another great variation which I'd like to do next time is add caramelized onions or sauteed red onions to this as well! This is a full meal, and really after finishing my whole potato, I had no room for anything else. This makes a good lunch and will really keep you full for the day. You can also serve this for dinner with a light a salad or soup. The colors of this dish are so vibrant, the flavors are full of comfort and taste of winter, and makes this dish not only delicious- but eye pleasing as well.
4 medium sweet potatoes
1 cup ricotta
5 cups fresh spinach
1 cup shredded cheddar + more for sprinkling
1/2 tsp nutmeg
1 tsp coarse black pepper
1 tsp kosher salt
1 tsp crushed red chili flakes
1. Preheat oven to 425°. Line a baking sheet with parchment paper. scrub and wash potatoes very well. prick potatoes with a fork all over. place potatoes on baking sheet, and bake for 1 hour, or until potatoes are completely baked through. Remove potatoes from oven.
1. In a large pan over a medium flame, steam the spinach by adding 2 tbsp water to spinach, and cover with a tight fitting lid. once spinach is just wilted and soft pour into a medium bowl and squeeze out any excess water. Stir ricotta, spinach, cheese, and seasonings together. wrap each potato in a aluminum foil to hold the potato and filling. cut a long slit down the center of the potatoes, with out slicing completely in half. with a spoon, lightly mash the centers of the potatoes so there is room for filling. spoon filling generously in each potato and sprinkle with cheese, pepper, salt, and a bit of chili flakes. Return potatoes to oven for 7-10 more minutes until cheese is bubbling and melted.
Yields: 4 servings