Description
2 large sweet potatoes
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp ground nutmeg
½ cup shredded mozzarella cheese
For the Balsamic Cranberry Glaze:
½ cup balsamic vinegar
¼ cup cranberry sauce
1 tbsp honey
Directions:
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45-50 minutes until tender.
While the sweet potatoes bake, prepare the filling. In a bowl, mix ricotta cheese, chopped spinach, minced garlic, salt, black pepper, and nutmeg. Set aside.
In a small saucepan, combine balsamic vinegar, cranberry sauce, and honey. Simmer over medium heat for 5-7 minutes until slightly thickened. Remove from heat.
Once the sweet potatoes are done, let them cool slightly, then slice them open and gently mash the flesh.
Spoon the ricotta spinach mixture into each sweet potato and top with shredded mozzarella cheese.
Return to the oven and bake for another 10 minutes, or until the cheese is melted.
Drizzle with the balsamic cranberry glaze before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 50 minutes Total Time: 1 hour Kcal: 320 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed sweet potatoes every time.
- Bake the Potatoes: Thoroughly pierce the sweet potatoes with a fork. This allows steam to escape. Place them directly on the oven rack at 400°F (200°C) for 45-50 minutes. They are done when a fork slides in easily.
- Prepare the Filling: While the potatoes bake, combine the ricotta, chopped spinach, minced garlic, salt, pepper, and nutmeg in a bowl. Mix until fully incorporated.
- Make the Glaze: In a small saucepan, whisk together the balsamic vinegar, cranberry sauce, and honey. Bring to a simmer over medium heat, stirring frequently, for 5-7 minutes until it coats the back of a spoon. Set aside to thicken as it cools.
- Assemble: Once potatoes are cool enough to handle, slice them open lengthwise. Use a fork to gently fluff and mash the flesh inside the skin. Divide the ricotta-spinach mixture between them, pressing it into the mashed potato. Top generously with shredded mozzarella.
- Final Bake: Place the stuffed potatoes on a baking sheet and return to the oven for 8-10 minutes, or until the cheese is bubbly and slightly golden.
- Serve: Drizzle the balsamic cranberry glaze over the hot potatoes just before serving.
Serving Suggestions
These stuffed sweet potatoes are a versatile dish. For a light meal, serve them with a simple arugula salad dressed with lemon vinaigrette. To make it heartier, pair with a roasted chicken breast or grilled pork chop. For a festive brunch, add a poached egg on top of the cheesy filling.
How-to Summary
Bake whole sweet potatoes, mix a ricotta-spinach filling, and simmer a sweet-tart balsamic-cranberry glaze. Slice open the potatoes, add the filling and mozzarella cheese, then bake again until melted. Finish with a drizzle of the glaze.
Frequently Asked Questions
Can I make these ahead of time? Yes. Bake the potatoes and prepare the filling and glaze separately. Store in the fridge for up to 24 hours. Assemble and bake just before serving.
What can I use instead of ricotta? Full-fat cottage cheese (blended smooth) or goat cheese make excellent substitutes, each offering a different flavor profile.
How do I store leftovers? Store assembled but unglazed potatoes in an airtight container for 2-3 days. Reheat in the oven or toaster oven to maintain texture. Add fresh glaze after reheating.
Is the glaze necessary? While highly recommended for its flavor contrast, you can substitute it with a store-bought balsamic glaze or a sprinkle of pomegranate arils for a similar sweet-tart element.
Can I use frozen spinach? Absolutely. Thaw and thoroughly squeeze out all excess liquid from 1/2 cup of frozen spinach before adding it to the ricotta mixture.
Common Mistakes to Avoid
- Not Piercing the Potatoes: Skipping this step can cause them to steam and potentially burst in the oven.
- Overfilling: Piling the filling too high can make it difficult to heat through and melt the cheese evenly.
- Using Wet Spinach: Excess moisture from fresh or frozen spinach will make the filling runny. Always dry fresh spinach or thoroughly squeeze frozen spinach.
- Overcooking the Glaze: Simmer only until slightly thickened. It will continue to thicken as it cools, and overcooking can make it sticky and too sweet.
Conclusion
These Ricotta and Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze transform simple ingredients into an elegant, satisfying meal. The combination of creamy filling, melted cheese, and the vibrant sweet-tart glaze creates a perfect balance of flavors and textures. It’s a surprisingly simple recipe that delivers impressive results, ideal for a cozy dinner or a special occasion side dish.
