Description
A wholesome 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.
- 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, nutmeg, salt, pepper, and the cooled spinach mixture.
- Slice open baked sweet potatoes and fluff the insides with a fork. Spoon the ricotta-spinach mixture into each potato.
- For the glaze, combine balsamic vinegar, honey, and dried cranberries in a small saucepan. Simmer until slightly thickened, about 5-7 minutes.
- Drizzle the balsamic cranberry glaze over the stuffed sweet potatoes, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.