Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
