Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
If you’re looking for a delicious and healthy meal, try these Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze. They are packed with flavor and nutrients, making them a perfect choice for lunch or dinner. The combination of sweet potatoes, creamy ricotta, and tangy cranberry glaze will surely delight your taste buds!
Why Make This Recipe
This recipe is not only tasty but also simple to make. Sweet potatoes are rich in vitamins and fiber, while spinach adds iron and other essential nutrients. The creamy ricotta and savory Parmesan cheese create a delightful filling that balances the natural sweetness of the potatoes. The balsamic cranberry glaze adds a wonderful zest, making this dish a standout. Plus, it’s a great way to impress guests or enjoy a cozy meal at home.
How to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
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 your oven to 400°F (200°C).
- Prick the sweet potatoes with a fork and place them on a baking sheet. Roast in the oven for 45–50 minutes, or until they are fork-tender.
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 2–3 minutes until wilted.
- Remove the skillet from heat and mix 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 the mixture thickens. Stir 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, and feel free to garnish 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 dish. Serve them as is, or pair them with a simple green salad for a complete meal. They are perfect for lunch, dinner, or even meal prepping for the week!
How to Store Creamy Ricotta & Spinach Stuffed Sweet Potatoes
Store leftovers in an airtight container in the refrigerator. They should stay fresh for about 3 days. To reheat, place them in the oven at a low temperature until warmed through. You can also microwave them for a quicker option.
Tips to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Choose sweet potatoes that are firm and smooth for the best texture.
- You can add other ingredients to the filling, such as cooked chicken or mushrooms, for added flavor.
- If you prefer a little more sweetness, increase the amount of honey or maple syrup in the glaze.
Variation
For a different flavor, try adding spices like garlic powder or nutmeg to the ricotta mixture. You can also swap out the cranberry sauce for orange marmalade for a citrus twist!
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess moisture before adding it to the filling.
2. How do I know when the sweet potatoes are done?
The sweet potatoes are done when they are fork-tender. You should be able to easily pierce them with a fork.
3. Can I make this recipe ahead of time?
Yes! You can prepare the sweet potatoes and filling ahead of time. Just assemble them and add the glaze right before you serve for the best flavor.
