Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze is a delicious and nutritious dish that combines the natural sweetness of sweet potatoes with a creamy, flavorful filling. This recipe is not only satisfying but also easy to make, perfect for a cozy dinner or a hearty lunch.
Why Make This Recipe
Making this recipe is a fantastic way to enjoy a healthy meal that’s packed with flavor. Sweet potatoes are rich in vitamins and minerals, while ricotta cheese and spinach add creaminess and nutrients. The warm balsamic cranberry glaze gives a lovely tang and sweetness that takes this dish to the next level. It’s a great option for both vegetarian eaters and anyone looking for a comforting meal.
How to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
Ingredients:
- 2 large sweet potatoes
- 1 cup ricotta cheese
- 1 cup cooked spinach, squeezed dry and chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/2 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- Pinch of salt
Directions:
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and roast them on a baking sheet for 45–50 minutes, or until they’re fork-tender.
- While the sweet potatoes are roasting, heat the olive oil in a pan over medium heat. Add the minced garlic and spinach. Sauté for 1–2 minutes until the garlic is fragrant.
- Remove the pan from the heat and let it cool slightly. Then mix in the ricotta cheese, along with salt and pepper to taste.
- In a small saucepan, combine cranberries, balsamic vinegar, honey, and a pinch of salt. Bring to a simmer and cook for 8–10 minutes, until the cranberries burst and the sauce thickens slightly.
- Once the sweet potatoes are done roasting, slice them open lengthwise and gently mash the insides.
- Stuff each sweet potato with the ricotta-spinach mixture and drizzle generously with the warm balsamic cranberry glaze.
- Serve immediately and enjoy your delicious dish!
How to Serve Creamy Ricotta & Spinach Stuffed Sweet Potatoes
These stuffed sweet potatoes can be served as a main dish or as a side. You can pair them with a fresh salad or your favorite protein for a complete meal. They are great for any occasion and can impress your family and friends with their beautiful presentation and rich flavors.
How to Store Creamy Ricotta & Spinach Stuffed Sweet Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They should be eaten within 3 days. Reheat in the microwave or oven until warmed through before serving.
Tips to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Make sure to squeeze the spinach dry to avoid excess moisture in the filling.
- You can add some grated cheese on top before baking for an extra cheesy finish.
- Try different glazes such as a honey mustard or a spicy salsa for a flavor twist.
Variation
You can switch out the spinach for other leafy greens, like kale or Swiss chard. You could also use goat cheese in place of ricotta for a tangy flavor. Adding chopped nuts can give a pleasant crunch to the dish.
FAQs
Can I use another type of potato?
Yes, you can use regular potatoes or even butternut squash, but sweet potatoes will give the best flavor and texture for this recipe.
Can I freeze the stuffed sweet potatoes?
Yes, you can freeze them without the glaze. To reheat, thaw overnight in the fridge and then warm them in the oven or microwave.
How can I make this dish more filling?
You can add cooked quinoa or lentils into the ricotta-spinach mixture for extra protein and fiber. This will make the dish more filling and hearty.
