Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze
Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze is a beautiful, flavorful vegetarian dish perfect for fall and winter. With roasted sweet potatoes, a savory ricotta-spinach filling, and a tangy-sweet cranberry glaze, this comforting recipe is a stunning main or side dish that’s naturally gluten-free and full of texture.
Ingredients
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach or 1 cup frozen, thawed and drained
- 2 cloves garlic minced
- 1 tbsp olive oil
- Pinch of nutmeg optional
- Salt and black pepper to taste
- ½ cup dried cranberries
- ¼ cup balsamic vinegar
- 1½ tbsp maple syrup or honey
- Optional: Fresh thyme or rosemary for garnish
- Optional: Toasted walnuts or pecans for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub sweet potatoes, pierce with a fork, and roast for 45–60 minutes, until fork-tender.
- In a skillet, heat olive oil over medium. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Season with salt, pepper, and nutmeg.
- In a bowl, mix sautéed spinach into ricotta. Adjust seasoning to taste.
- For glaze: In a small saucepan, combine balsamic vinegar, cranberries, and maple syrup. Simmer until cranberries plump and glaze thickens (5–7 minutes).
- Let sweet potatoes cool slightly. Slice open and fluff the flesh.
- Spoon ricotta-spinach mixture into each sweet potato. Drizzle with warm balsamic cranberry glaze.
- Garnish with fresh herbs and nuts if desired. Serve warm.
Notes
- For crunch, top with toasted pecans or walnuts.
- Sub cashew cream or plant-based ricotta for dairy-free option.
- Swap spinach with baby kale or Swiss chard.
- Store glaze separately and reheat before serving.
- Great with roasted chicken, sausage, or chickpeas for added protein.