Description
A comforting and elegant dish featuring roasted sweet potatoes stuffed with a creamy ricotta and spinach filling, topped with a tangy balsamic cranberry glaze.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, and bake for 45-50 minutes until tender.
- In a skillet over medium heat, sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, mix ricotta, Parmesan, cooked spinach, nutmeg, salt, and pepper until well combined.
- While potatoes bake, prepare glaze: In a small saucepan, combine cranberries, balsamic vinegar, and honey. Simmer for 8-10 minutes until slightly thickened.
- Slice baked sweet potatoes open, fluff the insides with a fork, and stuff generously with the ricotta-spinach mixture.
- Drizzle with balsamic cranberry glaze, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.