Stuffed ricotta sweet potatoes
Print recipeA very pretty and tasty way to serve sweet potatoes. Makes a great side dish to fish or meat or can be served as a main, accompanied by salad.
Sweet potatoes are a true superfood. They can support the immune system and can boost skin health. Unlike starchy potatoes, their slow release carbohydrates can help maintaining steady blood sugar levels.
Goes well with: Veggie meatballs, Roasted salmon with green asparagus , green saladIngredients
- 2 medium sweet potatoes (same sized)
- 200 g ricotta
- 2 spring onions
- 1 handful fresh parsley
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
Method
- Preheat oven to 180 degrees (hot air oven)
- Wash sweet potatoes, spring onions and parsley. Chop spring onions and parsley, set aside
- Cut sweet potatoes in half, season with salt and pepper, drizzle with olive oil
- Roast for 25 minutes, when soft, remove from oven and leave to cool shortly
- Using a spoon remove sweet potato pulp, leaving skin in one piece
- Mix pulp with ricotta, spring onions and pinch of salt and pepper
- Put mixture back into sweet potato skins and return to oven for 5 minutes
- Sprinkle with chopped parsley