Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze is a delightful dish that combines the sweetness of roasted sweet potatoes with a rich and creamy filling. It’s perfect for a cozy dinner or a special occasion. Topped with a tangy balsamic glaze, this recipe will impress anyone who tries it!
Why Make This Recipe
This recipe is simple and healthy. Sweet potatoes are packed with nutrients, and when paired with ricotta and spinach, you get a delicious mix of flavors and textures. The balsamic cranberry glaze adds a unique touch that brings everything together. It’s not only tasty but also a colorful addition to your table!
How to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
Making Creamy Ricotta & Spinach Stuffed Sweet Potatoes is easy! Follow these simple steps to prepare this delicious dish.
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 2 tablespoons cranberry sauce or 1 tablespoon dried cranberries
- 1 teaspoon honey or maple syrup
Directions
- Preheat the oven to 400°F (200°C).
- Prick the sweet potatoes with a fork and roast them on a baking sheet for 45–50 minutes, or until fork-tender.
- While the sweet potatoes bake, heat the olive oil in a skillet over medium heat. Sauté the spinach until wilted, about 2–3 minutes.
- Remove the skillet from heat and stir in the ricotta, Parmesan, salt, and pepper.
- In a small saucepan, combine the balsamic vinegar, cranberry sauce, and honey. Simmer over medium-low heat for 5–7 minutes until thickened, stirring occasionally.
- Once the sweet potatoes are cool enough to handle, slice them open and fluff the insides with a fork.
- Fill each sweet potato with the ricotta-spinach mixture and drizzle with the warm cranberry glaze.
- Serve immediately, garnished with extra Parmesan or fresh herbs if desired.
How to Serve Creamy Ricotta & Spinach Stuffed Sweet Potatoes
These stuffed sweet potatoes make a great main dish or side. You can serve them with a light salad or cooked vegetables for a complete meal. Add a sprinkle of extra Parmesan cheese or fresh herbs on top to enhance the flavor even more.
How to Store Creamy Ricotta & Spinach Stuffed Sweet Potatoes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
Tips to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Opt for uniform-sized sweet potatoes to ensure even cooking.
- You can add garlic or onion to the sautéed spinach for extra flavor.
- If you like a little heat, consider adding crushed red pepper flakes to the ricotta filling.
Variation
You can substitute the spinach with other greens like kale or Swiss chard. Additionally, try using feta cheese instead of ricotta for a different flavor profile.
FAQs
1. Can I prepare these sweet potatoes in advance?
Yes, you can prepare the filling ahead of time and store it in the fridge. Just stuff the sweet potatoes and heat them when you’re ready to serve.
2. Is this recipe suitable for meal prep?
Absolutely! These stuffed sweet potatoes store well and can be made in large batches for easy meal prep.
3. Can I freeze the stuffed sweet potatoes?
Yes, you can freeze the stuffed sweet potatoes. Just make sure they are in an airtight container. To eat, thaw and reheat in the oven.
Enjoy making and sharing these creamy stuffed sweet potatoes with family and friends!
