Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze isn’t just a mouthful to say—it’s a flavor-packed, soul-warming vegetarian dish that checks all the boxes. Imagine tender roasted sweet potatoes with their caramelized edges giving way to a creamy, savory blend of ricotta and spinach. Now add a tangy-sweet balsamic cranberry glaze trickling down the sides, and you’ve got yourself the perfect balance of cozy, festive, and nourishing.
It’s the kind of recipe that feels fancy enough for a holiday table, yet comforting and simple enough to whip up on a chilly weeknight. With vibrant colors and rich textures, this dish turns humble ingredients into something you’ll want to serve again and again—whether you’re hosting guests or just feeding yourself something special.
If you’re new here, welcome! You’re in the right place for delicious, seasonal recipes that bring comfort and creativity to your kitchen. Be sure to subscribe for more recipes and don’t forget to follow along on Pinterest for fresh inspiration and weekly favorites you can pin and save for later.
My Favorite Sweet Potato Moment
Years ago, in the middle of a chilly October evening, I found myself with four sweet potatoes, a tub of ricotta, and a little leftover spinach from last night’s pasta. That’s when Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze was born—not out of planning, but pure kitchen improvisation.
I didn’t expect much from it, just something cozy and filling. But after that first bite—creamy ricotta melting into the warm sweet potato, followed by a burst of tangy cranberry—I knew I had stumbled onto something special. That very week, I made it again. And again.
This dish became my secret weapon for busy weeknights and impromptu dinners. Over time, I perfected the technique and added a rich glaze inspired by this sweet and savory roasted beet and carrot dish I’d been loving lately. The result? A beautifully balanced vegetarian dinner that now earns a regular spot on our fall menu.
Why This Recipe Feels So Right
The magic in Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze lies in its contrasts. Sweet and tart. Creamy and earthy. Soft with a little bite. It feels indulgent but fuels your body with wholesome ingredients. Think of it as a hybrid between comfort food and nourishment, much like the mini mushroom and Gruyère pot pies that fill your belly and soul.
Plus, the ingredients are easy to find, seasonal, and budget-friendly. This dish also keeps things flexible. You can swap spinach for kale, add nuts for crunch, or try goat cheese instead of ricotta for a stronger kick.
Ingredients & Preparation
A Closer Look at the Ingredients
| Ingredient | Amount |
|---|---|
| Sweet potatoes (medium) | 4 |
| Olive oil | 1 tbsp |
| Salt and black pepper | To taste |
| Butter | 1 tbsp |
| Garlic (minced) | 2 cloves |
| Fresh spinach (chopped) | 4 cups |
| Ricotta cheese | 1 cup |
| Ground nutmeg | 1/4 tsp |
| Lemon zest | Zest of 1/2 lemon |
| Dried cranberries | 1/3 cup |
| Balsamic vinegar | 1/4 cup |
| Maple syrup | 1 tbsp |
Helpful Tools & Smart Swaps
You don’t need fancy gadgets to make this recipe shine. I use a baking sheet, medium skillet, and a small saucepan. If you’re fresh out of spinach, don’t stress—kale, arugula, or Swiss chard are all tasty substitutes.
For more ricotta inspiration, don’t miss this lemon ricotta and spinach pasta, which brings the same creamy notes in a different form
Cooking Instructions & Tips
Step-by-Step Method
-
Preheat and Prep
Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and pierce each one a few times with a fork. Rub them lightly with olive oil, sprinkle with salt, and place them on a baking sheet.Bake for 45–50 minutes, or until fork-tender.
-
Sauté the Spinach
While potatoes bake, melt butter in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.Stir in chopped spinach and cook until wilted—this takes about 2–3 minutes. Remove from heat and let it cool slightly.
-
Mix the Filling
In a bowl, combine the sautéed spinach with ricotta, nutmeg, lemon zest, salt, and pepper. Stir until creamy and uniform. -
Make the Glaze
In a small saucepan, combine balsamic vinegar, maple syrup, and dried cranberries. Simmer over medium heat for 6–8 minutes until cranberries plump and the sauce reduces slightly. Set aside. -
Assemble & Serve
Slice roasted sweet potatoes lengthwise. Fluff the insides with a fork and spoon in generous amounts of the spinach-ricotta filling.Drizzle with warm balsamic cranberry glaze and serve immediately.
Tips for Success
-
For an extra creamy filling, blend the ricotta mixture slightly.
-
Roast your sweet potatoes directly on the oven rack for extra caramelization.
-
Want more tang? Stir a spoon of goat cheese into the filling!
Much like the layering method used in cheesy vegetable lasagna, assembling this dish is all about contrast and texture.
Serving, Storing & Pairing
What to Serve with It
This dish is hearty enough for a main but works beautifully alongside other vibrant seasonal sides. Serve it with a light arugula salad or something warm and filling like creamy pumpkin risotto to complete your autumn spread.
Hosting a crowd? Try pairing with parmesan roasted Brussels sprouts for a full vegetarian holiday feast.
A glass of dry white wine or spiced apple cider complements the balsamic glaze perfectly.
Storing & Reheating
-
Fridge: Store leftovers in an airtight container up to 4 days.
-
Freezer: Wrap unglazed, filled sweet potatoes in foil and freeze for up to 2 months.
-
Reheat: Warm in a 350°F oven for 15–20 minutes, glaze after reheating to maintain flavor.
These reheat beautifully and make an ideal meal prep option, much like savory quinoa and black bean bowls do for weekday lunches.
FAQ Section
Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out excess moisture before mixing.
Can this dish be made vegan?
Absolutely. Substitute vegan ricotta and butter, and ensure the sweetener in your glaze is plant-based.
Is this good for meal prep?
It reheats wonderfully! Store the glaze separately for best results.
Can I double the glaze?
Please do—it’s delicious on roasted veggies, chicken, or even grain bowls.
Can I bake this in advance?
Roast the sweet potatoes a day ahead. Reheat and stuff just before serving.
Conclusion
If you’ve been searching for a meatless dish that feels both indulgent and nourishing, Creamy Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze is your answer. This cozy recipe combines hearty fall ingredients with a flair that makes every bite feel thoughtful and warm.
For more recipes that bring comfort and balance, I highly recommend these:
If you loved this recipe, please rate it, leave a comment, and share it on Pinterest. I’d love to hear how you made it your own!
Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
- Total Time: 65
- Yield: 4 servings
- Diet: Vegetarian
Description
These Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze are a cozy, flavor-packed vegetarian dish featuring tender roasted sweet potatoes, creamy herbed ricotta, sautéed spinach, and a tangy-sweet glaze made from cranberries, maple syrup, and balsamic vinegar.
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. Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork. Rub with olive oil and sprinkle with salt. Roast for 45–50 minutes until fork tender.
2. While potatoes bake, melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds.
3. Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine sautéed spinach, ricotta cheese, nutmeg, lemon zest, salt, and black pepper. Stir until smooth.
5. In a small saucepan, combine balsamic vinegar, maple syrup, and dried cranberries. Simmer over medium heat for 6–8 minutes until cranberries plump and sauce slightly thickens.
6. Slice each sweet potato down the center. Fluff insides with a fork and spoon in generous portions of the ricotta-spinach filling.
7. Drizzle each stuffed sweet potato with warm balsamic cranberry glaze. Serve immediately while hot.
Notes
– You can substitute goat cheese for ricotta if you prefer a stronger flavor.
– Use kale or Swiss chard in place of spinach if needed.
– To make ahead, roast the sweet potatoes and refrigerate up to 3 days. Reheat and fill before serving.
– Double the glaze and use leftovers over roasted vegetables or grain bowls.
– Best served warm, but leftovers can be stored in the fridge up to 4 days.
- Prep Time: 15
- Cook Time: 50
- Method: Roasted, Stuffed
- Cuisine: Vegetarian