Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
If you’re looking for a delicious and healthy meal, Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze is a fantastic choice. This dish combines the natural sweetness of roasted sweet potatoes with creamy ricotta cheese and fresh spinach. The balsamic cranberry glaze adds a tangy-sweet finish that makes each bite a treat.
Why Make This Recipe
This recipe is perfect for a cozy dinner or a festive gathering. Not only does it look great on the plate, but it is also packed with nutrients. Sweet potatoes are a great source of vitamins and fiber, while spinach adds a boost of iron. Plus, the ricotta cheese makes it creamy without being heavy. The combination of flavors is surprisingly simple yet very satisfying.
How to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
Making these stuffed sweet potatoes is easy and straightforward. Follow the steps below for a delightful dish.
Ingredients
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
Directions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes several times with a fork. Bake them in the oven for 45-60 minutes, until they are tender.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped spinach to the skillet and cook until it wilts. Remove from heat and mix in the ricotta cheese. Season with salt and pepper to taste.
- In a small saucepan, combine the balsamic vinegar and honey. Simmer over medium heat until it reduces by half and becomes syrupy. Remove from heat.
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out some flesh to create a cavity.
- Mix the scooped flesh with the ricotta-spinach mixture, then spoon it back into the sweet potato halves.
- Drizzle the balsamic cranberry glaze over the stuffed sweet potatoes. Sprinkle dried cranberries on top.
- Serve warm and enjoy!
How to Serve Creamy Ricotta & Spinach Stuffed Sweet Potatoes
These stuffed sweet potatoes are great as a main course or a side dish. They pair well with roasted meats, salads, or a simple vegetable dish. To make the meal more colorful, consider adding a fresh side salad for a well-rounded plate.
How to Store Creamy Ricotta & Spinach Stuffed Sweet Potatoes
If you have leftovers, store them in an airtight container in the fridge. They will keep for 3 to 5 days. To reheat, place them in the oven at a low temperature until warmed through.
Tips to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes
- Make sure to pierce the sweet potatoes well before baking to allow steam to escape.
- Customize the filling by adding different herbs or spices according to your taste.
- For extra crunch, try adding chopped nuts on top before serving.
Variation
If you’re looking for a twist, you can substitute the ricotta cheese with goat cheese for a tangier flavor. You can also add other vegetables, like bell peppers or mushrooms, for added texture.
FAQs
1. Can I use other types of potatoes?
Yes, you can use regular potatoes or even butternut squash, but the cooking time may vary.
2. Is this dish suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly, making it a great option for meatless meals.
3. Can I prepare this dish ahead of time?
Yes, you can prepare the sweet potatoes and stuffing in advance and bake them before serving for a quick and easy meal.
