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