Description
For the Sweet Potatoes:
2 large sweet potatoes
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Ricotta & Spinach Filling:
¾ cup ricotta cheese
1 cup fresh spinach, chopped
1 tablespoon parmesan cheese, grated
1 clove garlic, minced
¼ teaspoon nutmeg
Salt and black pepper to taste
For the Balsamic Cranberry Glaze:
½ cup fresh or dried cranberries
¼ cup balsamic vinegar
1 tablespoon honey
¼ teaspoon salt
Directions:
Preheat oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them with a fork. Rub with olive oil, salt, and pepper. Place on a baking sheet and
roast for 45-50 minutes, or until fork-tender.
While the sweet potatoes are baking, prepare the filling by mixing ricotta, chopped spinach, parmesan, garlic, nutmeg, salt, and black pepper in a bowl. Set
aside.
In a small saucepan over medium heat, combine cranberries, balsamic vinegar, honey, and salt. Simmer for 5-7 minutes until the cranberries soften and the sauce
thickens. Remove from heat.
Once the sweet potatoes are done, let them cool slightly, then slice them open and gently mash the insides with a fork.
Fill each sweet potato with the ricotta-spinach mixture and drizzle with the balsamic cranberry glaze.
Serve warm and enjoy!
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Kcal: 380 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed sweet potatoes every time. Start by thoroughly washing and drying the sweet potatoes. Pricking them all over with a fork is crucial to allow steam to escape and prevent bursting. After rubbing with oil and seasoning, place them directly on the oven rack for the most even heat circulation, with a baking sheet on the rack below to catch any drips. For the filling, ensure the spinach is finely chopped and thoroughly mixed to create a uniform texture. When making the glaze, a gentle simmer is key; boiling rapidly can cause the balsamic to become too sharp. Let the cooked potatoes cool for 5-10 minutes before handling.
Serving Suggestions
These stuffed sweet potatoes are a complete meal on their own, but can be elevated with simple sides. For a heartier dinner, pair with a simple arugula salad dressed with lemon juice and olive oil. They also make an excellent vegetarian centerpiece for a holiday table alongside roasted Brussels sprouts or green beans. For a protein boost, top with toasted walnuts or pecans, or serve alongside a grilled chicken breast. Leftover balsamic cranberry glaze can be used as a delicious topping for grilled meats or roasted vegetables.
How-to Summary
Roast seasoned sweet potatoes at 400°F until tender. Mix ricotta, spinach, parmesan, garlic, and nutmeg for the filling. Simmer cranberries, balsamic vinegar, and honey into a thick glaze. Split the cooked potatoes, fluff the insides, fill with the ricotta mixture, and generously drizzle with the sweet-tart glaze before serving.
Frequently Asked Questions
Can I make these sweet potatoes ahead of time? Yes. You can roast the potatoes and prepare the filling and glaze separately up to 2 days in advance. Store components in airtight containers in the fridge. Assemble and reheat in a 350°F oven until warmed through.
What can I use instead of ricotta cheese? Full-fat cottage cheese (blended until smooth), goat cheese, or even a dairy-free alternative like mashed tofu or cashew cream can be used, though the flavor will vary.
My glaze is too thin. How can I thicken it? Continue simmering over low heat to reduce it further. For a quicker fix, create a slurry with 1/2 teaspoon of cornstarch and a teaspoon of water, whisk it into the simmering glaze, and cook for one more minute.
Can I use frozen spinach? Absolutely. Use 1/2 cup of thawed and thoroughly squeezed frozen spinach to remove all excess moisture, which would otherwise make the filling watery.
Is there a substitute for balsamic vinegar in the glaze? A combination of 2 tablespoons of red wine vinegar and 2 tablespoons of pomegranate juice can provide a similar sweet-and-tart profile.
Common Mistakes to Avoid
- Not pricking the potatoes: This can cause them to explode in the oven from built-up steam pressure.
- Overfilling the saucepan for the glaze: Use a pan with enough room for the mixture to bubble and reduce without overflowing.
- Adding raw garlic to the filling without mellowing it: If you prefer a milder taste, sauté the minced garlic for 30 seconds before adding it to the ricotta mixture.
- Rushing the cooling step: Filling the potatoes immediately after roasting can burn your hands and cause the filling to melt unevenly.
- Underseasoning the ricotta: Taste the filling mixture before adding it to the potatoes and adjust salt and pepper as needed.
Conclusion
These Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze successfully transform simple ingredients into an elegant, flavorful, and nutritious dish. The combination of creamy, savory filling with the vibrant, sweet-tart glaze creates a perfect balance that is sure to impress. Whether you’re looking for a satisfying weeknight dinner or a standout vegetarian option for guests, this recipe delivers on both taste and presentation. Its flexibility for make-ahead preparation and ingredient substitutions makes it a reliable addition to any home cook’s repertoire.
