Stuffed Sweet Potatoes

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

Ingredients

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

Preparation

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

Fun Facts

Sweet potatoes, rich in vitamins and minerals, are an excellent accompaniment in many dishes. In Italy they are not among the most commonly used ingredients in traditional cuisine, but they are becoming increasingly popular thanks to their versatility and nutritional benefits. The stuffed version, with the addition of spinach and ricotta, becomes a complete dish, full of flavor and color.