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
- 1 tablespoon 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.
- While potatoes bake, prepare the glaze: In a small saucepan, combine balsamic vinegar, dried cranberries, and honey. Simmer over medium heat until slightly thickened, about 8-10 minutes.
- In a mixing bowl, combine ricotta, chopped spinach, Parmesan, garlic, nutmeg, salt, and pepper. Mix until well incorporated.
- Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Spoon the ricotta and spinach mixture into each potato.
- Return stuffed potatoes to the oven and bake for an additional 10 minutes until filling is warm.
- Drizzle with balsamic cranberry glaze and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.