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Creamy Ricotta Spinach Sweet Potatoes

Creamy Ricotta Spinach Sweet Potatoes with Tangy Glaze

Indulge in these Creamy Ricotta Spinach Sweet Potatoes, stuffed with a nourishing filling and topped with a tangy glaze, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Choose firm and blemish-free ones.
For the Creamy Filling
  • 1 cup Ricotta Cheese Opt for full-fat for richer flavor.
  • 2 cups Fresh Spinach Chopped roughly.
  • 1/2 cup Grated Parmesan Cheese Can substitute with nutritional yeast.
  • 2 cloves Garlic Mince finely.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Balsamic Cranberry Glaze
  • 2 cups Fresh Cranberries Select fresh for best flavor.
  • 1/2 cup Balsamic Vinegar Adds depth and tanginess.
  • 1/4 cup Honey or Maple Syrup Use based on preference.
  • 1 tablespoon Olive Oil A good quality enhances richness.
Optional Toppings
  • 1/4 cup Pine Nuts Lightly toasted for extra flavor.

Equipment

  • Oven
  • Baking sheet
  • medium bowl
  • Small Saucepan
  • Spoon

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure even cooking and caramelization.
  2. Scrub the sweet potatoes clean, pierce them several times with a fork, and bake for 45-60 minutes until tender.
  3. In a medium bowl, mix ricotta cheese, spinach, Parmesan, garlic, salt, and pepper until creamy.
  4. In a saucepan, combine cranberries, balsamic vinegar, and honey/maple syrup, cooking until cranberries burst and glaze thickens.
  5. Once cool, slice the sweet potatoes in half and scoop out some flesh, creating a pocket for the filling.
  6. Mix the scooped sweet potato flesh with the creamy filling, then stuff each potato half.
  7. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes until heated through.
  8. Drizzle the balsamic cranberry glaze on top before serving, optionally adding toasted pine nuts.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Perfect for meal prepping and freezing for busy weeks ahead.

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