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Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze

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These stuffed sweet potatoes are filled with a creamy ricotta and spinach mixture and drizzled with a tangy balsamic cranberry glaze. A perfect vegetarian comfort meal.

Ingredients

Scale
  • For the Sweet Potatoes:
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Ricotta Spinach Filling:
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • For the Balsamic Cranberry Glaze:
  • 1/2 cup balsamic vinegar
  • 1/4 cup dried cranberries
  • 2 tbsp honey or maple syrup

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Scrub sweet potatoes and prick with a fork. Rub with olive oil, salt, and pepper.
  3. Place sweet potatoes on a baking sheet and bake for 45-60 minutes until tender.
  4. While potatoes bake, heat a skillet over medium heat and sauté chopped spinach until wilted (about 2-3 minutes). Remove from heat and let cool slightly.
  5. In a bowl, combine ricotta cheese, sautéed spinach, and Parmesan cheese. Mix well.
  6. For the glaze, combine balsamic vinegar, dried cranberries, and honey in a small saucepan. Bring to a simmer and cook for 8-10 minutes until syrupy. Set aside.
  7. When sweet potatoes are cool enough to handle, slice open lengthwise and fluff the flesh with a fork.
  8. Stuff each sweet potato with the ricotta-spinach mixture.
  9. Drizzle with balsamic cranberry glaze and serve immediately.

Notes

You can substitute kale for spinach if desired. For a vegan version, use dairy-free ricotta and omit Parmesan or use a vegan alternative.

Nutrition

Find it online: https://cheerychop.com/ricotta-spinach-stuffed-sweet-potatoes/