Description
A festive and hearty dish featuring roasted sweet potatoes stuffed with a creamy maple-pecan ricotta mixture and topped with a tangy cranberry glaze.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 cup whole milk ricotta cheese
- 1/2 cup chopped pecans, toasted
- 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon orange zest
- Fresh parsley or thyme for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and place on a baking sheet. Roast for 45-60 minutes until tender.
- While potatoes roast, combine ricotta, toasted pecans, 2 tablespoons maple syrup, cinnamon, nutmeg, and salt in a bowl. Mix well and set aside.
- In a small saucepan, combine cranberries, water, sugar, and orange zest. Bring to a simmer over medium heat, stirring occasionally until cranberries burst and sauce thickens, about 10 minutes. Remove from heat.
- Once sweet potatoes are cool enough to handle, slice open lengthwise and fluff the flesh with a fork. Divide the ricotta mixture among them, stuffing generously.
- Drizzle stuffed potatoes with remaining 1 tablespoon maple syrup and spoon cranberry glaze over the top. Garnish with herbs if desired and serve warm.
Notes
You can customize the seasonings to taste.