Stuffed Sweet Potatoes

Stuffed sweet potatoes can be a delicious and very versatile dish, and if you like we can give an Italian touch to the recipe. Here is a version with a filling inspired by Mediterranean flavors.

Ingredients

• 4 medium-sized sweet potatoes
• 200g of fresh ricotta
• 100g of baby spinach
• 50g of pine nuts
• 1 clove of garlic
• Salt and pepper, to taste
• Extra virgin olive oil, to taste
• 50g of grated pecorino or Parmesan cheese
• A pinch of nutmeg

Preparation

1. Preheat the oven to 200 °C.
2. Wash the sweet potatoes and dry them. Then, prick them a few times with a fork and wrap them individually in aluminum foil.
3. Place the sweet potatoes in the oven and cook for about 45-60 minutes, or until they are soft to the touch.
4. Meanwhile, wash the spinach and cook it briefly in a pan with a drizzle of oil and garlic until wilted. Remove the garlic and set aside.
5. In another pan, toast the pine nuts until they are golden.
6. Once the potatoes are cooked, remove the foil and let them cool. When they are cool enough to handle, cut an opening on the top of each potato and scoop them out gently with a spoon. Leave a border of about 1 cm to maintain the shape.
7. In a bowl, combine the sweet potato flesh with the ricotta, add the spinach, toasted pine nuts, a sprinkling of nutmeg, salt, and pepper. Mix well.
8. Fill the sweet potato skins with the stuffing, sprinkle with pecorino or Parmesan, and a drizzle of oil.
9. Place them back in the hot oven for another 15 minutes or until the surface is slightly golden.

Fun Facts

Sweet potatoes, rich in vitamins and mineral salts, make an excellent accompaniment in many dishes. They are not among the most used ingredients in traditional Italian cuisine, but they are becoming increasingly popular due to their versatility and nutritional benefits. The stuffed variant, with the addition of spinach and ricotta, becomes a complete dish, full of flavors and color.