Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze

Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze

Ingredients

For the Sweet Potatoes

4 medium sweet potatoes

2 tbsp olive oil

Salt & black pepper to taste

For the Filling

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 clove garlic, minced

 

Salt & pepper to taste

 

1/4 tsp nutmeg (optional)

 

For the Balsamic Cranberry Glaze

 

1/2 cup dried cranberries

 

3 tbsp balsamic vinegar

 

1 tbsp honey or maple syrup

 

For Garnish

 

Toasted walnuts or pecans (optional)

 

Fresh thyme or parsley

 

Directions

 

Preheat oven to 200°C (400°F).

 

Wash sweet potatoes, pierce with a fork, rub with olive oil, salt, and pepper.

 

Roast sweet potatoes for 45–50 minutes until tender.

 

Meanwhile, sauté garlic and spinach in a small pan until wilted. Remove from heat and let cool slightly.

 

Mix ricotta with sautéed spinach, salt, pepper, and nutmeg.

 

Slice roasted sweet potatoes lengthwise and scoop slightly to create a cavity.

 

Fill each sweet potato with the ricotta-spinach mixture.

 

For the glaze, combine cranberries, balsamic vinegar, and honey in a small saucepan. Simmer 5–7 minutes until thick and syrupy.

 

Drizzle balsamic cranberry glaze over stuffed sweet potatoes.

 

Garnish with toasted nuts and fresh herbs. Serve warm as a festive side or main.

 

Nutritional Information (Approx. per serving, 1 stuffed sweet potato)

 

Calories: 380

 

Protein: 12 g

 

Fat: 16 g

 

Carbs: 46 g

 

Fiber: 6 g

 

Sugar: 18 g