Creamy Ricotta & Spinach Stuffed Sweet Potatoes

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.Creamy Ricotta & Spinach Stuffed Sweet Potatoes

These **Creamy Ricotta & Spinach Stuffed Sweet Potatoes** are cozy, elegant, and nourishing—perfect for weeknight dinners or a festive vegetarian main. Fluffy roasted sweet potatoes are filled with garlicky sautéed spinach and creamy ricotta, then finished with a tangy-sweet **balsamic cranberry glaze** that ties everything together beautifully

🕒 Prep Time

15 minutes

🔥 Cook Time

45–55 minutes

 ⏱ Total Time

1 hour 10 minutes

 🍽 Servings

4 servings

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Ingredients

Sweet Potatoes

  •  4 medium sweet potatoes, scrubbed and dried
  •  1 tablespoon olive oil
  •  Salt and freshly ground black pepper, to taste

Ricotta & Spinach Filling

  • 1 tablespoon olive oil
  •  2 cloves garlic, minced
  •  5 oz (140 g) fresh spinach
  • 1 cup whole-milk ricotta cheese
  •  ¼ cup grated Parmesan cheese
  • ¼ teaspoon nutmeg (optional)
  • Salt and black pepper, to taste
  • Zest of ½ lemon (optional, for brightness)

 

1 cup fresh or frozen cranberries

¼ cup balsamic vinegar

2–3 tablespoons maple syrup or honey

¼ cup water

Pinch of salt

Optional Garnishes

 

Toasted walnuts or pecans

Fresh thyme or parsley

Extra balsamic drizzle

 

Instructions

 

1. Roast the Sweet Potatoes

1. Preheat oven to **400°F (200°C)**.

2. Pierce sweet potatoes several times with a fork.

3. Rub with olive oil and season with salt and pepper.

4. Place on a baking sheet and roast for **45–55 minutes**, until tender and easily pierced with a knife.

5. Remove from oven and allow to cool slightly.

 

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2. Make the Spinach & Ricotta Filling

1. Heat olive oil in a skillet over medium heat.

2. Add garlic and sauté for **30 seconds**, until fragrant.

3. Add spinach and cook until just wilted, **1–2 minutes**. Remove from heat and let cool slightly.

4. In a bowl, combine ricotta, Parmesan, nutmeg (if using), lemon zest, salt, and pepper.

5. Stir in the spinach mixture until well combined.

 

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3. Prepare the Balsamic Cranberry Glaze

1. In a small saucepan, combine cranberries, balsamic vinegar, maple syrup, water, and salt.

2. Bring to a simmer over medium heat.

3. Cook for **10–15 minutes**, stirring occasionally, until cranberries burst and the sauce thickens.

4. Remove from heat and set aside.

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4. Stuff & Assemble

 

1. Slice each sweet potato lengthwise and gently fluff the insides with a fork.

2. Spoon the ricotta and spinach filling generously into each potato.

3. Drizzle with warm balsamic cranberry glaze.

 

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Serving Suggestions

 

Serve warm as a **vegetarian main dish** or hearty side. Pair with a crisp green salad or roasted vegetables for a complete meal.

 

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Storage & Reheating

 

* **Refrigerate:** Store leftovers in an airtight container for up to 3 days.

* **Reheat:** Warm in the oven at 350°F (175°C) or microwave until heated through.

* **Glaze:** Store separately for best texture.

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