Spring Herb & Pea Stuffed Sweet Potatoes with Almond Ricotta

Spring Herb & Pea Stuffed Sweet Potatoes with Almond Ricotta

These Spring Herb & Pea Stuffed Sweet Potatoes with Almond Ricotta bring together creamy, zesty, and vibrant flavours in one beautiful dish. Made with a simple almond-based ricotta, this recipe is completely dairy-free while still feeling indulgent and satisfying.

Serves: 4
Prep time: 15 minutes (plus soaking time for almond ricotta)
Cook time: 40 minutes

Ingredients:

• 4 medium sweet potatoes

For the almond ricotta:

• 1 cup raw almonds (soaked overnight, drained)
• ¼ cup water (adjust for texture)
• 1 ½ tbsp fresh lemon juice
• 1 tbsp olive oil
• ¼ tsp salt

For the filling:

• 1 cup green peas (fresh or thawed)
• Zest of 1 lemon
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh basil or dill, chopped
• 1 tbsp olive oil
• Salt & pepper to taste

Optional toppings:

• Pumpkin seeds or hemp hearts
• Extra drizzle of olive oil
• Fresh herbs for garnish

Directions:

1. Preheat oven to 400°F (200°C). Pierce sweet potatoes and roast for 35–40 minutes, until tender.
2. Make the almond ricotta: Blend soaked almonds, water, lemon juice, olive oil, and salt until smooth but slightly textured (like ricotta). Adjust water as needed.
3. In a bowl, combine peas, lemon zest, fresh herbs, olive oil, salt, and pepper.
4. Slice open each sweet potato and gently fluff the inside.
5. Add a generous spoonful of almond ricotta, then top with the pea and herb mixture.
6. Garnish with seeds (if using), a drizzle of olive oil, and fresh herbs.

Health Benefits

Almond ricotta → healthy fats + vitamin E for skin and hormone health
Sweet potatoes → fiber-rich, supports gut health and steady energy
Peas + herbs → plant-based protein + antioxidants for spring renewal

Dietary Notes

✔ Dairy-free / Vegan
✔ Gluten-free
✔ Rich in fiber + healthy fats
✔ Blood sugar supportive when paired with protein/fats

Marsha Fenwick, C.N.P.  R.R.T.