Description
A hearty and elegant main dish featuring roasted sweet potatoes stuffed with a creamy ricotta-spinach mixture, topped with a tangy balsamic cranberry glaze. Perfect for a cozy dinner or a festive gathering.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped walnuts
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon butter
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and rub with olive oil. Place on a baking sheet and roast for 45-50 minutes, until tender. Let cool slightly.
- While sweet potatoes roast, prepare the filling: In a skillet over medium heat, sauté spinach until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, Parmesan, cooked spinach, walnuts, garlic powder, salt, and pepper. Mix well.
- For the glaze: In a small saucepan, combine balsamic vinegar, honey, and dried cranberries. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes until syrupy. Stir in butter until melted.
- Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Scoop out some flesh, leaving a shell. Mash the scooped flesh and mix into the ricotta mixture.
- Stuff the mixture back into the sweet potato shells. Return to the oven and bake for 10 minutes, or until heated through.
- Drizzle with balsamic cranberry glaze before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: American