Description
A savory and sweet vegetarian 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
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45-50 minutes until tender.
- While potatoes roast, heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, then add spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, mix ricotta, Parmesan, cooled spinach mixture, salt, and pepper until combined.
- For the glaze, combine balsamic vinegar, honey, and dried cranberries in a small saucepan. Simmer over low heat for 5-7 minutes until slightly thickened.
- Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Stuff each potato with the ricotta-spinach mixture.
- Drizzle the balsamic cranberry glaze over the stuffed potatoes, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.