Get ready to transform your dinner game with these mind-blowing Twice Baked Stuffed Sweet Potatoes with Macadamia Ricotta! Imagine a crispy exterior giving way to a creamy, luxurious filling that combines the natural sweetness of sweet potatoes with a rich, nutty macadamia cheese alternative. This vegetarian masterpiece isn't just a side dish - it's a culinary experience that will make your taste buds dance and your dinner guests beg for the recipe.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup macadamia nuts, soaked and drained
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup spinach, chopped
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with a clean kitchen towel.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Rub the exterior with olive oil and sprinkle with a pinch of salt.
- Place sweet potatoes directly on the middle oven rack and bake for 35-45 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy and the interior soft.
- While potatoes are baking, prepare the macadamia ricotta. Drain soaked macadamia nuts and place them in a food processor.
- Add nutritional yeast, lemon juice, salt, and pepper to the macadamia nuts. Blend until smooth and creamy, scraping down the sides as needed to ensure an even consistency.
- Once sweet potatoes are baked, remove from oven and let cool for 5-10 minutes until they can be safely handled.
- Cut each sweet potato lengthwise and gently scoop out the interior, leaving a thin layer attached to the skin to maintain the potato's structure.
- In a mixing bowl, mash the scooped sweet potato flesh. Fold in chopped spinach and half of the macadamia ricotta, mixing thoroughly.
- Stuff the potato skins with the mixed filling, creating a generous mound in each potato.
- Top each stuffed potato with remaining macadamia ricotta and return to the oven for an additional 10-15 minutes until heated through and slightly golden on top.
- Remove from oven, let rest for 2-3 minutes, and serve hot. Optionally garnish with fresh herbs or additional cracked black pepper.
Tips
- Soak macadamia nuts for at least 4-6 hours (or overnight) to ensure the smoothest, creamiest ricotta texture.
- Use a fork to check potato doneness - they should feel soft and yield easily when pierced.
- Don't discard the potato skin! It provides a delicious, crispy vessel for your filling.
- For extra flavor, try adding roasted garlic or fresh herbs to the macadamia ricotta.
- Make sure to let the potatoes rest after the second bake to allow the filling to set slightly.
- If you want a protein boost, consider adding nutritional yeast or hemp seeds to the filling.
- These potatoes can be prepared in advance and reheated, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
