Description
A vibrant and comforting dish featuring roasted sweet potatoes stuffed with a creamy ricotta and spinach filling, topped with a tangy-sweet balsamic cranberry glaze.
Ingredients
- 4 medium sweet potatoes
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup fresh cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon water
- Fresh thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45-50 minutes until tender.
- While potatoes roast, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute, then add spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- In a bowl, combine ricotta, Parmesan, cooked spinach mixture, salt, pepper, and nutmeg. Mix well.
- For the glaze, combine cranberries, balsamic vinegar, honey, and water in a small saucepan. Bring to a simmer over medium heat, cook for 8-10 minutes until cranberries burst and sauce thickens slightly.
- Once sweet potatoes are cooked, let cool slightly, then slice open and fluff the insides with a fork. Stuff each potato generously with the ricotta-spinach mixture.
- Drizzle the balsamic cranberry glaze over the stuffed potatoes, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American