Recipe: Baked sweet potatoes with ricotta and olives

Sweet potatoes


  • 4 sweet potatoes, allow one per person
  • 2 spoons olive oil
  • 16 black olives
  • A fistful mixed of parsley and coriander, chopped
  • 200g ricotta
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon fresh red chilli, chopped
  • 1 garlic clove
  • Freshly ground black pepper and salt if desired


  1. Mix the ricotta with the fennel seeds, coriander seeds, garlic clove and two tablespoons of olive oil.  Beat to a smooth consistency.   Cover and place in the fridge.
  2. Bake the sweet potatoes in their skins in the oven at 180C for about 45 minutes depending on size. 
  3. Allow to slightly cool, split them open and sprinkle a few drops of olive oil.  Fill with the ricotta mixture.  Top with the black olives chopped coriander and parsley and finally the olives and finely chopped red chilli. 

Did you enjoy reading this recipe for baked sweet potatoes with ricotta and olives? Have you tried it? Let us know what you think of it by rating and commenting below and share so that we can continue to bring you recipes you love.