Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Recipe

Introduction

Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic is a flavorful and nutritious dish that combines the natural sweetness of roasted sweet potatoes with a rich, creamy filling. Topped with a tangy balsamic cranberry glaze, it offers a perfect balance of taste and texture ideal for a cozy meal.

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• Zest of 1/2 lemon
• 1/3 cup dried cranberries
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle with salt. Place directly on the oven rack or a baking sheet and roast for 45–50 minutes until tender.
2. Step 2: While the potatoes roast, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Step 3: Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
4. Step 4: In a mixing bowl, combine the sautéed spinach, ricotta cheese, ground nutmeg, lemon zest, salt, and black pepper. Stir until smooth and well combined.
5. Step 5: In a small saucepan, combine the balsamic vinegar, maple syrup, and dried cranberries. Simmer over medium heat for 6–8 minutes until the cranberries plump up and the sauce thickens slightly, stirring occasionally.
6. Step 6: Once the sweet potatoes are done, slice each down the center without cutting all the way through. Fluff the insides gently with a fork to create space for the filling.
7. Step 7: Spoon generous portions of the ricotta-spinach mixture into each sweet potato. Drizzle with the warm balsamic cranberry glaze and serve immediately while hot.

Tips & Variations

• Choose medium-sized sweet potatoes to ensure even roasting.
• Don’t overcook the spinach; it should remain vibrant and slightly crisp.
• Taste and adjust seasoning in the filling before stuffing the potatoes.
• If you prefer a sweeter glaze, add more maple syrup to the balsamic mixture.
• For a vegan option, replace ricotta with a plant-based alternative like almond or coconut ricotta.
• Swap spinach for kale or Swiss chard for different flavors and textures.
• Add shredded mozzarella or parmesan cheese for a cheesy variation.
• Include a pinch of red pepper flakes or diced jalapeños to add heat to the filling.
• Mix fresh herbs such as basil, thyme, or parsley into the filling for added freshness.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture or use the microwave for a quicker option. If preparing in advance, keep the filling and roasted potatoes separate and combine just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed sweet potatoes in advance?

Absolutely! Prepare the sweet potatoes and filling ahead of time but store them separately in the fridge. Stuff the potatoes just before baking or serving to keep the flavors fresh.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Be sure to thaw it thoroughly and squeeze out any excess moisture before sautéing to prevent a watery filling.

Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Recipe

Print Recipe

★★★★★

5 from 84 reviews

A delicious and healthy dish featuring roasted sweet potatoes stuffed with a creamy ricotta and sautéed spinach filling, topped with a sweet and tangy balsamic cranberry glaze. This vegetarian recipe combines comforting flavors and vibrant ingredients, perfect for a wholesome meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the Filling

• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/4 teaspoon ground nutmeg
• Zest of 1/2 lemon
• Salt and black pepper, to taste

For the Balsamic Cranberry Glaze

• 1/3 cup dried cranberries
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes to remove any dirt, then pierce each with a fork several times to allow steam to escape. Rub them with olive oil and sprinkle with salt. Place them on a baking sheet or directly on the oven rack and roast for 45–50 minutes until tender when pierced with a fork.
2. Sauté the Spinach and Garlic: While the potatoes roast, melt butter in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook for 2 to 3 minutes until it wilts but still retains its vibrant green color. Remove from heat and allow to cool slightly.
3. Mix the Filling: In a bowl, combine the sautéed spinach, ricotta cheese, ground nutmeg, lemon zest, and season with salt and black pepper. Stir the mixture until smooth and well incorporated, creating a creamy filling.
4. Prepare the Balsamic Cranberry Glaze: In a small saucepan, mix balsamic vinegar, maple syrup, and dried cranberries. Simmer over medium heat for 6–8 minutes until the cranberries plump up and the sauce thickens slightly. Stir occasionally to prevent burning and achieve a syrupy consistency.
5. Stuff the Sweet Potatoes: Once the sweet potatoes are roasted, carefully slice each down the center without cutting all the way through. Fluff the insides with a fork to create space, then spoon a generous amount of the ricotta-spinach filling into each sweet potato.
6. Drizzle and Serve: Drizzle the warm balsamic cranberry glaze over the stuffed sweet potatoes. Serve immediately while hot, optionally garnished with fresh herbs for brightness.

Notes

• For a vegan option, substitute ricotta cheese with a plant-based alternative such as almond or coconut-based ricotta.
• Adjust salt and pepper to your taste preference to enhance flavors.
• This dish can be prepared ahead of time by roasting the sweet potatoes and making the filling separately; assemble and heat before serving.
• If you prefer a sweeter glaze, increase the amount of maple syrup in the balsamic glaze.
• Extra filling can be stored in the fridge for later use as a delicious snack.

Keywords: sweet potatoes, ricotta, spinach, balsamic glaze, stuffed sweet potatoes, vegetarian, healthy, easy dinner