Description
A comforting and elegant dish featuring roasted sweet potatoes stuffed with a creamy ricotta and spinach filling, topped with a tangy-sweet balsamic cranberry glaze.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, rub with olive oil, and bake for 45-50 minutes until tender.
- While potatoes bake, prepare glaze: In a small saucepan, combine cranberries, balsamic vinegar, and honey. Simmer over medium heat for 10-12 minutes until cranberries burst and sauce thickens. Set aside.
- In a skillet, sauté spinach and garlic over medium heat until wilted, about 3 minutes. Remove from heat and let cool slightly.
- In a bowl, mix ricotta, Parmesan, sautéed spinach, thyme, salt, and pepper until well combined.
- Once sweet potatoes are cooked, slice open lengthwise and fluff flesh with a fork. Divide ricotta mixture evenly among potatoes, stuffing generously.
- Return stuffed potatoes to oven for 5-7 minutes to warm filling. Drizzle with balsamic cranberry glaze and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.