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Sweet Potatoes Stuffed with Orange Zest Ricotta & Almonds

A delightful dish featuring roasted sweet potatoes filled with creamy ricotta, fresh orange zest, and topped with crunchy almonds, offering a balance of sweetness and texture.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 cup Ricotta cheese Can use non-dairy ricotta for a vegan option.
  • 2 tbsp Orange zest Add more for a stronger citrus flavor.
  • 1 tbsp Salt Use to taste.
  • 1 tbsp Pepper Use to taste.
For the sweet potatoes
  • 4 pieces Sweet potatoes Choose firm sweet potatoes for best results.
  • 1/4 cup Almonds Chopped, can substitute with walnuts or pecans.
  • 2 tbsp Olive oil Drizzle on top before serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potatoes and pierce them several times with a fork.
  3. Place them on a baking sheet and bake for about 45 minutes, or until tender.
Filling
  1. In a bowl, mix ricotta cheese, orange zest, salt, and pepper.
  2. Once the sweet potatoes are done, let them cool slightly, then slice them open.
  3. Spoon the ricotta mixture into each sweet potato.
  4. Top with chopped almonds and drizzle with olive oil.
Serving
  1. Serve warm.

Notes

These stuffed sweet potatoes are best served warm. They can also be stored in an airtight container in the refrigerator for up to 3 days.