Description
Creamy, cozy, and irresistibly festive — these maple pecan and ricotta stuffed sweet potatoes bring together luscious ricotta filling, crunchy candied pecans, and a drizzle of maple syrup for the ultimate fall-inspired side or vegetarian main dish.
Ingredients
2 large sweet potatoes
1 cup ricotta cheese
2 tbsp maple syrup, plus more for drizzling
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1/3 cup chopped pecans
1 tbsp butter
1 tbsp brown sugar
Fresh thyme or rosemary, for garnish
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
2. Pierce the sweet potatoes several times with a fork and bake for 45–50 minutes, until tender.
3. While baking, toast pecans in a skillet with butter and brown sugar until caramelized, about 3–4 minutes.
4. In a bowl, mix ricotta cheese with maple syrup, cinnamon, nutmeg, and salt.
5. Once sweet potatoes are done, slice them open and gently fluff the insides with a fork.
6. Spoon ricotta mixture into each sweet potato.
7. Top with caramelized pecans and drizzle with more maple syrup.
8. Garnish with fresh thyme or rosemary and serve warm.
Notes
For extra indulgence, add a dollop of mascarpone or whipped cream cheese to the ricotta mix.
Make it savory: skip the maple syrup and add a sprinkle of sea salt and crushed black pepper.
Perfect for Thanksgiving, fall dinner parties, or cozy weeknight meals.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
Keywords: maple pecan sweet potatoes, ricotta stuffed sweet potatoes, fall recipes, vegetarian side dish, holiday feast