Sweet Potato Skins With Ricotta and Spinach

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 4 sweet potatoes
  • 2 large handfuls of spinach
  • 1 cup of ricotta
  • 1 red onion, chopped
  • 4 tablespoons mozzarella, shredded
  • Juice of 1 lemon
  • Extra virgin olive oil

Instructions

  1. Preheat the oven to 375 ºF
  2. Wash and lightly scrub the sweet potatoes.
  3. Pierce 5 times with a fork
  4. Place on a baking tray and bake for about 45 minutes, until soft
  5. Cut in half lengthways and leave to cool
  6. In a medium pan, heat Olive Oil and the chopped onion and cook until softened
  7. Add the spinach and stir until wilted
  8. Place in a mixing bowl
  9. Scoop out the sweet potatoes and mash together the potato, onion, spinach, ricotta and the lemon juice. Season with salt and pepper
  10. Fill the bottom of the sweet potatoes with some of the mozzarella and then put the potato filling on top
  11. Top with the remaining mozzarella
  12. Put back in the oven for 15 minutes until the cheese is melted