Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze Recipe

Introduction

These creamy ricotta and spinach stuffed sweet potatoes make a comforting and flavorful meal that’s both nutritious and satisfying. The tangy balsamic cranberry glaze adds a delightful contrast to the rich filling, perfect for a cozy dinner or impressive side dish.

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• Zest of 1/2 lemon
• 1/3 cup dried cranberries
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Scrub the sweet potatoes and pierce them with a fork. Rub with olive oil and sprinkle with salt. Place on a baking sheet and roast for 45–50 minutes until tender when pierced with a fork.
2. Step 2: While the potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Step 3: Add the chopped spinach to the skillet and cook until just wilted, about 2–3 minutes. Remove from heat and let it cool slightly.
4. Step 4: In a mixing bowl, combine the sautéed spinach, ricotta cheese, nutmeg, lemon zest, salt, and black pepper. Stir until the mixture is smooth and well blended.
5. Step 5: In a small saucepan, combine balsamic vinegar, maple syrup, and dried cranberries. Simmer over medium heat for 6–8 minutes until the cranberries plump and the sauce thickens slightly.
6. Step 6: Once the sweet potatoes are done, slice each one down the center. Fluff the insides gently with a fork, then spoon generous portions of the ricotta-spinach filling into each potato.
7. Step 7: Drizzle the warm balsamic cranberry glaze over the stuffed sweet potatoes and serve immediately while hot.

Tips & Variations

• For extra texture, sprinkle toasted pine nuts or walnuts over the filling before serving.
• Use fresh herbs like basil or thyme for a fragrant twist in the ricotta filling.
• Swap ricotta for cottage cheese or cream cheese for a different creamy texture.
• If you prefer, substitute dried cranberries with chopped dried apricots or cherries in the glaze.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve texture. The balsamic cranberry glaze can be stored separately and reheated in a small saucepan or microwave before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the ricotta and spinach filling can be made up to a day ahead and refrigerated. Bring it to room temperature before stuffing the potatoes for best texture.

What can I do if I don’t have balsamic vinegar?

If you don’t have balsamic vinegar, you can substitute with red wine vinegar or apple cider vinegar mixed with a touch of honey or maple syrup to balance the acidity in the glaze.

Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze Recipe

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★★★★★

4.8 from 116 reviews

This recipe features creamy ricotta and spinach stuffed sweet potatoes, topped with a tangy balsamic cranberry glaze. The sweet potatoes are roasted until tender and filled with a flavorful ricotta-spinach mixture, making a delightful and nutritious meal perfect for a comforting lunch or dinner.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Ricotta-Spinach Filling

• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• Zest of 1/2 lemon
• Salt and black pepper, to taste

Balsamic Cranberry Glaze

• 1/3 cup dried cranberries
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them several times with a fork. Rub each potato with olive oil and sprinkle with salt. Place them on a baking sheet and roast for 45 to 50 minutes, or until the potatoes are fork-tender.
2. Sauté Garlic: While the sweet potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
3. Cook Spinach: Add the chopped fresh spinach to the skillet with garlic and cook for 2 to 3 minutes, until the spinach is wilted. Remove the skillet from heat and allow the spinach to cool slightly.
4. Prepare Filling: In a mixing bowl, combine the sautéed spinach, ricotta cheese, ground nutmeg, lemon zest, salt, and black pepper. Stir the ingredients together until smooth and well blended.
5. Make Balsamic Cranberry Glaze: In a small saucepan, combine dried cranberries, balsamic vinegar, and maple syrup. Simmer over medium heat for 6 to 8 minutes, until the cranberries have plumped and the sauce has slightly thickened.
6. Stuff Potatoes: Once the sweet potatoes are roasted and cool enough to handle, slice each potato down the center lengthwise. Fluff the insides gently with a fork, then spoon generous portions of the ricotta-spinach filling into each potato.
7. Serve: Drizzle the warm balsamic cranberry glaze over the stuffed sweet potatoes. Serve immediately while hot to enjoy their full flavor and creaminess.

Notes

• For a vegan version, substitute ricotta cheese with a plant-based alternative and use vegan butter or olive oil for sautéing.
• Adjust the amount of garlic to your preference for a milder or stronger flavor.
• Dried cranberries can be swapped with dried cherries or raisins if desired.
• The glaze can be prepared ahead and reheated to save time during serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

Keywords: ricotta stuffed sweet potatoes, spinach, balsamic glaze, cranberry sauce, roasted sweet potatoes, vegetarian, healthy dinner, creamy filling