Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze are a delicious and nutritious dish that combines the sweetness of baked sweet potatoes with a rich, creamy filling. This recipe is perfect for a cozy dinner or as a festive side dish during the holidays. The addition of a tangy balsamic cranberry glaze adds a burst of flavor that takes this meal to the next level.
Why Make This Recipe
This recipe is not only tasty but also quite healthy. Sweet potatoes are packed with vitamins and fiber, while ricotta and spinach provide a good amount of protein and nutrients. The balsamic cranberry glaze offers a unique twist that enhances the overall taste of the dish. Whether you’re looking for a hearty vegetarian meal or a simple side dish, these stuffed sweet potatoes are sure to please everyone at the table.
How to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
Ingredients:
- 2 medium sweet potatoes
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup fresh or frozen cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup or honey
- 2 tablespoons water
Directions:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 45–55 minutes, or until they are fork-tender.
- While the sweet potatoes are baking, sauté the chopped spinach in olive oil over medium heat until it becomes wilted. Let it cool slightly.
- In a bowl, mix the wilted spinach with ricotta cheese, grated Parmesan cheese, salt, and pepper.
- To make the glaze, combine cranberries, balsamic vinegar, maple syrup, and water in a small saucepan. Simmer over medium heat until the cranberries burst and the mixture thickens, which takes about 10–12 minutes. Set aside.
- Once the sweet potatoes are cool enough to handle, slice them open lengthwise and gently mash the flesh.
- Fill the sweet potatoes with the ricotta-spinach mixture, then return them to the oven for 10 minutes to heat through.
- Drizzle the warm balsamic cranberry glaze over the stuffed sweet potatoes before serving.
How to Serve Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
These stuffed sweet potatoes can be served as a main dish or as a vibrant side. They look beautiful on a plate and pair well with a green salad or roasted vegetables. Drizzle extra glaze on top for added flavor.
How to Store Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
To store leftovers, place the stuffed sweet potatoes in an airtight container in the refrigerator. They will stay fresh for about 3–4 days. When you’re ready to eat, reheat them in the oven or microwave until warm.
Tips to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
- To save time, you can bake the sweet potatoes ahead of time. Just reheat them when you’re ready to assemble.
- Feel free to adjust the seasoning in the ricotta mixture according to your taste.
- If you don’t have cranberries, try using other fruits like chopped apples or chopped nuts in the glaze for a different twist.
Variation
You can swap the ricotta cheese for cottage cheese or cream cheese for a different flavor and texture. Additionally, adding other vegetables like bell peppers or mushrooms to the ricotta mixture can enhance the dish even further.
FAQs
Q1: Can I use other types of potatoes instead of sweet potatoes?
A1: Yes, you can use regular potatoes, but the flavor and texture will be different. Sweet potatoes complement the flavors nicely.
Q2: Is this dish suitable for meal prep?
A2: Absolutely! These stuffed sweet potatoes can be made in advance and stored in the fridge for a quick meal throughout the week.
Q3: Can I make the balsamic cranberry glaze ahead of time?
A3: Yes, you can prepare the glaze a day in advance and store it in the refrigerator. Just reheat it before serving.
