Introduction

This Amazing Creamy Ricotta Spinach Sweet Potatoes recipe is a delightful combination of tender roasted sweet potatoes filled with a rich ricotta and spinach mixture, topped with a tangy balsamic cranberry glaze. It’s a perfect dish for a wholesome meal or an impressive side that’s packed with flavor and texture.

A split baked sweet potato with a rough brown skin forms the base layer showing bright orange, soft flesh. On top is a creamy white mixture with visible green spinach leaves, rich and thick in texture. The final top layer is a glossy, deep red cranberry sauce with whole cranberries, slightly shiny and chunky, garnished with a small sprig of fresh green rosemary. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup fresh cranberries
1/4 cup balsamic vinegar
2 tablespoons honey or maple syrup
1 tablespoon olive oil

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them with a fork.
Step 2: Bake the sweet potatoes for 45-60 minutes, or until they are tender when pierced with a knife.
Step 3: While the sweet potatoes bake, prepare the filling by combining ricotta cheese, chopped spinach, grated Parmesan, minced garlic, salt, and pepper in a bowl. Mix well.
Step 4: In a small saucepan, combine fresh cranberries, balsamic vinegar, and honey or maple syrup. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 5-7 minutes.
Step 5: When the sweet potatoes are tender, let them cool slightly. Cut each one in half lengthwise.
Step 6: Scoop out some of the flesh from each sweet potato half, leaving about a 1/2-inch border. Mash the scooped flesh and add it to the ricotta mixture, stirring to combine.
Step 7: Spoon the ricotta and spinach filling evenly into the hollowed-out sweet potato halves and place them on a baking sheet.
Step 8: Bake the stuffed sweet potatoes for another 10-15 minutes, until the filling is warmed through and lightly golden on top.
Step 9: Drizzle the balsamic cranberry glaze over the stuffed sweet potatoes just before serving for a burst of sweet and tangy flavor.

Tips & Variations

For extra richness, stir a little cream or milk into the ricotta mixture before filling the potatoes.
Swap fresh cranberries with dried cranberries soaked in warm water if fresh are unavailable, and reduce cooking time for the glaze accordingly.
Add a pinch of nutmeg or smoked paprika to the filling for a subtle twist in flavor.
Top with toasted pine nuts or walnuts for extra crunch and nuttiness.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain the best texture. Avoid microwaving to keep the filling creamy and the sweet potatoes tender.

How to Serve

The image shows three stuffed sweet potato halves placed on a white plate set on a white marbled surface. Each half has three main layers: the base layer is the roasted sweet potato with a deep orange color and slightly wrinkled skin. The middle layer consists of a creamy, light beige mixture with visible green spinach leaves mixed inside, giving it a soft, textured look. The top layer is a garnish of shiny dark red dried cranberries and small green herb sprigs, adding a fresh, colorful contrast. The lighting highlights the glossy and textured details of each layer, with a close-up view focused on the front sweet potato half. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the filling and cranberry glaze in advance and store them separately in the refrigerator. Assemble the stuffed sweet potatoes and bake just before serving to keep everything fresh and flavorful.

Can I use frozen spinach instead of fresh?

Frozen spinach can be used, but be sure to thaw it completely and squeeze out excess moisture before mixing it into the ricotta to prevent a watery filling.