06/13/2025
Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
Ingredients:
4 medium sweet potatoes
1 tbsp olive oil
2 cups fresh spinach
1 cup ricotta cheese
1 garlic clove, minced
Salt and pepper, to taste
1/4 tsp nutmeg (optional)
1/2 cup fresh or frozen cranberries
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
Directions:
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a lined tray for 45–50 minutes, or until soft.
While sweet potatoes bake, heat olive oil in a skillet over medium heat. Add garlic and spinach, sautéing until wilted. Remove from heat and stir in ricotta, salt, pepper, and nutmeg.
For the glaze, add cranberries, balsamic vinegar, and honey to a small saucepan. Simmer over medium heat until berries burst and mixture thickens slightly, about 6–8 minutes.
Once sweet potatoes are tender, slice open and gently fluff the inside with a fork. Fill each with the ricotta-spinach mixture.
Drizzle with warm balsamic cranberry glaze and serve immediately.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes | Kcal: 120 per bite | Servings: 24 bites
