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Creamy Ricotta Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze Recipe

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4.8 from 96 reviews

This Amazing Creamy Ricotta Spinach Sweet Potatoes recipe combines the natural sweetness of roasted sweet potatoes with a luscious ricotta and spinach filling, topped with a tangy balsamic cranberry glaze. Perfect as a comforting vegetarian main or a hearty side, these stuffed sweet potatoes offer a delightful blend of creamy, sweet, and savory flavors in every bite.

Ingredients

Scale

Sweet Potatoes

  • 2 large sweet potatoes

Filling

  • 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

Balsamic Cranberry Glaze

  • 1/2 cup fresh cranberries
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
  2. Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and prick them all over with a fork to allow steam to escape during baking.
  3. Bake Sweet Potatoes: Place the sweet potatoes directly on the oven rack or a baking sheet and bake for 45-60 minutes until they are tender when pierced with a fork.
  4. Make Ricotta Spinach Filling: While the sweet potatoes bake, in a mixing bowl combine ricotta cheese, chopped spinach, grated Parmesan, minced garlic, salt, and freshly ground black pepper. Stir well until the mixture is smooth and evenly blended.
  5. Prepare Cranberry Glaze: In a small saucepan over medium heat, combine fresh cranberries, balsamic vinegar, and honey or maple syrup. Cook for 5-7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to a glaze consistency.
  6. Cool and Halve Sweet Potatoes: Once baked, remove the sweet potatoes from the oven and let them cool slightly until manageable to handle. Cut each sweet potato in half lengthwise.
  7. Scoop Flesh: Using a spoon, carefully scoop out the flesh from each half, leaving about a 1/2-inch border intact so the skin holds its shape. Place the scooped flesh into the ricotta spinach mixture and mash together until combined.
  8. Fill Sweet Potatoes: Spoon the ricotta, spinach, and mashed sweet potato filling back into the hollowed sweet potato skins, filling them generously.
  9. Final Bake: Arrange the stuffed sweet potatoes on a baking sheet and bake for an additional 10-15 minutes until the filling is heated through and slightly golden on top.
  10. Serve: Remove from the oven and drizzle the warm balsamic cranberry glaze over the stuffed sweet potatoes before serving for a beautiful, flavorful finish.

Notes

  • You can substitute fresh spinach with frozen spinach; just thaw and drain thoroughly before mixing.
  • For a vegan version, use vegan ricotta and maple syrup instead of honey.
  • If fresh cranberries are unavailable, frozen cranberries work well for the glaze.
  • Make sure not to over-scoop the sweet potato flesh to maintain the structure of the potato skins.
  • Leftover filling can be used as a dip or spread for crackers or bread.
  • Adjust seasoning in the filling to taste before stuffing the potatoes.

Keywords: stuffed sweet potatoes, ricotta spinach filling, balsamic cranberry glaze, vegetarian side dish, baked sweet potatoes, creamy ricotta recipe

Find it online: https://bakedbylisa.com/creamy-ricotta-spinach-stuffed-sweet-potatoes-with-balsamic-cranberry-glaze-recipe/