Recipe

Wholesome Ricotta Stuffed Sweet Potatoes

Creamy lemon herb ricotta, crispy chickpeas, and a quick garlicky spinach sauté piled into roasted sweet potatoes. Cozy, bright, and genuinely weeknight-friendly.

By Matt Campbell

•

4.8

A real photograph of roasted sweet potatoes split open and stuffed with lemon herb ricotta, sautéed spinach, and crispy chickpeas on a sheet pan

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Ricotta has a reputation for being a little precious. Like it only belongs in lasagna or cheesecake. I disagree. Ricotta is one of the easiest ways to make a meal feel creamy and satisfying without leaning on heavy sauces or a pile of cheese.

This recipe is my favorite kind of healthy: the kind that still has crispy edges, bright flavor, and a “hold on, let me get another bite” factor. We roast sweet potatoes until their skins blister and the insides go soft and caramel-y. Then we stuff them with lemony herb ricotta, garlicky spinach, and crispy chickpeas for crunch and protein.

It is wholesome, yes. It is also fun to eat. And if you are cooking with kids, letting everyone build their own stuffed potato is the easiest way to get buy-in without turning dinner into negotiations.

A real photograph of a bowl of ricotta being mixed with lemon zest, herbs, and olive oil on a kitchen counter

Why It Works

Big flavor with simple ingredients: Lemon zest, garlic, and herbs wake up mild ricotta fast.
Great texture contrast: Creamy ricotta, tender sweet potato, and crispy chickpeas in every bite.
Balanced and filling: Fiber-rich sweet potatoes plus chickpeas and ricotta keep you satisfied.
Meal prep friendly: Components hold well, so you can assemble in minutes later.

Pairs Well With

Simple arugula salad with olive oil and lemon
Tomato cucumber salad with red wine vinegar
Roasted broccoli with parmesan and garlic
Warm pita or whole grain toast for scooping

Storage Tips

Best move: Store the components separately so nothing gets soggy.

Roasted sweet potatoes: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven or air fryer to re-crisp the skins, or microwave for speed.
Lemon herb ricotta: Refrigerate airtight for up to 4 days. Stir before using. If it thickens, loosen with a teaspoon of olive oil or a squeeze of lemon.
Crispy chickpeas: They stay crunchiest in a loosely covered container at room temperature for 1 day. After that they are still tasty, just less crunchy. Re-crisp in a 400°F oven for 5 to 7 minutes.
Assembled stuffed potatoes: Refrigerate up to 3 days. Reheat gently, then add fresh herbs and a quick drizzle of olive oil to bring it back to life.

Common Questions

Can I use part-skim ricotta?

Yes. Whole milk ricotta tastes richer and spreads easier, but part-skim still works. If it feels a little dry, add more olive oil and lemon juice.

How do I keep the chickpeas crispy?

Dry them thoroughly, use enough oil to coat, and do not crowd the pan. If you want extra crunch, roast 5 minutes longer and let them cool on the sheet pan.

Can I swap the sweet potatoes?

Absolutely. Regular russet potatoes work, too. The vibe changes from sweet-savory to classic baked potato energy, but the ricotta filling is still delicious.

What herbs are best?

Parsley and dill are my top picks here. Basil is great in summer. If you only have dried herbs, use about one third the amount and add a little more lemon zest.

Is ricotta actually healthy?

Ricotta is a good source of protein and calcium. It is still dairy, so it depends on your goals, but it is a solid option for adding creaminess without turning the whole dish into a heavy sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan
Parchment paper (optional, for easier cleanup)
Mixing bowl
Microplane or fine grater (for lemon zest)
Skillet (for spinach)
Chef’s knife and cutting board

I started making versions of this when I was trying to cook “healthier” without eating sad food. You know the kind: technically dinner, emotionally a spreadsheet. Ricotta saved me. It is creamy enough to feel indulgent, but it plays really well with bright, punchy flavors. The first time I stuffed a sweet potato with lemony ricotta and something crunchy, I took a bite and immediately did that quiet kitchen pause like, okay wow, this is staying in the rotation.

Wholesome Ricotta Stuffed Sweet Potatoes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Ingredients

4 medium sweet potatoes, scrubbed
4 tablespoons olive oil, divided (plus more for drizzling if you want)
1 (15-ounce) can chickpeas, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
3 cups baby spinach
2 cloves garlic, finely chopped
1 cup whole milk ricotta
Zest and juice of 1 lemon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or more parsley)
1 to 2 teaspoons honey (optional, for balance)
Pinch of red pepper flakes (optional)
To finish: extra lemon juice, flaky salt, and more herbs

Optional add-ons:

1/2 cup cherry tomatoes, halved
1/4 cup chopped cucumber for crunch
2 tablespoons toasted pumpkin seeds

Instructions

Heat the oven. Set oven to 425°F. Line a rimmed sheet pan with parchment if you want easy cleanup.
Roast the sweet potatoes. Pierce each sweet potato a few times with a fork. Rub with about 1 tablespoon of the olive oil total (just enough to lightly coat) and a pinch of salt. Roast on the sheet pan for 35 to 45 minutes, until very tender when pierced.
Make the crispy chickpeas. While the potatoes roast, pat chickpeas very dry with a clean towel. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. When the sweet potatoes have about 20 to 25 minutes left, spread chickpeas on the other half of the sheet pan (or use a second pan) and roast until crisp and browned at the edges, shaking once halfway.
Sauté the spinach. Heat a skillet over medium heat with 1 tablespoon olive oil. Add garlic and cook 30 seconds, just until fragrant. Add spinach and a pinch of salt. Toss until wilted, 1 to 2 minutes. Turn off heat.
Mix the ricotta filling. In a bowl, stir ricotta with lemon zest, 1 to 2 tablespoons lemon juice, parsley, dill, 1 tablespoon olive oil, and honey if using. Season with salt, pepper, and a pinch of red pepper flakes if you like heat. Taste and adjust. This is the moment where you make it yours.
Assemble. Split each sweet potato down the center and fluff the inside with a fork. Add a generous spoonful of lemon herb ricotta, then top with spinach and crispy chickpeas.
Finish and serve. Hit it with a final squeeze of lemon, a drizzle of olive oil if you want, and flaky salt. Serve warm.

Nutrition information is estimated.

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