Stuffed ricotta sweet potatoes

healthy 'not-so-fast' food
30-60 minutes recipes
Lunch & Dinner


28-04-2017
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Stuffed ricotta sweet potatoes


Preparation time: 30-60 minutes recipes

– Serves 2 –

A 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 salad


INGREDIENTS

2 medium sweet potatoes (same sized)
200 g ricotta
1 handful fresh parsley
3 tablespoons olive oil
salt to taste
pepper to taste

WORK DESCRIPTION

  • 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
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