Recipe: Loaded Sweet Potatoes


            4 sweet potatoes

            1 Bermuda onion

            1 yellow bell pepper

            1/8 cup cilantro leaves

            3 cloves fresh garlic

            12 ounces baby spinach

            ¼+ cup water

            6 ounces ricotta cheese

            ¼ tsp ground nutmeg

            2 Tbsp extra-virgin olive oil

            1+ tsp sea salt

            ½ tsp ground black pepper

            1 Tbsp fresh flat leaf parsley

            ½ tsp ground paprika



1.      Preheat oven to 350 F. Lightly grease a baking sheet and bake sweet potatoes for 40-50 minutes, until just softened but still somewhat firm. Allow to cool before handling.

2.      As the potatoes are baking, dice the Bermuda onion, yellow bell pepper, cilantro leaves and garlic and place them in a large mixing bowl. Set aside.

3.      Place some of the spinach leaves in a saucepan with ¼ cup water and cook down, adding remaining spinach as more room becomes available in the pan.  Adding a dash of sea salt to the pot will help the spinach to cook down faster. Continue to cook spinach until all 12 ounces are cooked, adding more water if necessary. Strain spinach and press out as much of the excess water as possible.  Add this to your large mixing bowl containing the diced vegetables.

4.      Add the ricotta cheese and nutmeg to the bowl and mix in thoroughly.

5.      When the potatoes have finished baking and have been allowed to cool, slice in half lengthwise and scoop out the innards, leaving skins about ¼ - ½” thick.  Mix potato innards into the cheese and vegetable mixture.

6.      In a small mixing bowl combine extra-virgin olive oil, 1 tsp sea salt and the ground black pepper and blend well. Roll the empty sweet potato skins in the oil, making sure that the exteriors are fully coated. Place back onto lightly oiled baking sheet.

7.      Spoon filling mixture into potatoes and place the sweet potato skins back into the oven. Bake for 15-20 minutes, until heated through. Remove them from the oven and garnish with ground paprika and fresh chopped parsley. Allow them to cool before serving.


Makes 4 Servings