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Spinach & Ricotta Stuffed Sweet Potato

Ingredients
How to Make
Serves 1

For the potato:

  • 1 large sweet potato (250-300 g)
  • 1 tsp rapeseed oil

For the stuffing:

  • 100g fresh spinach leafs
  • 1/2 tsp vegetable bouillon
  • 1 sundried tomato
  • 100g ricotta cheese, low fat
  • 4 almonds, crushed
  • 1 tsp pistachio nuts
  • 1 tsp pumpkin seeds
  • Salt and pepper
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  1. Cut a large sweet potato (about 250-300g) in half (lengthwise) and drizzle some melted rapeseed oil on top. Bake at 190 degrees for 40-45 minutes.
  2. While the potato is in the oven cook the spinach with 1/2 tsp of vegetable bouillon and a tsp rapeseed oil. Also cut 1 sundried tomato into thin strips. Once the sweet potato is cooked, place on a plate. Stuff with the spinach and spoon on fresh ricotta cheese (it's very low in fat) on top.
  3. Quickly roast and top the 4 crushed almonds, 1 tsp of pistachio nuts and 1 tsp of pumpkin seeds.
  4. Try some honey drizzled on top as well

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