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