Description
A comforting, flavorful dish made by roasting sweet potatoes and stuffing them with a creamy ricotta and spinach mixture, finished with balsamic glaze and dried cranberries.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup balsamic glaze
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and poke holes in them with a fork.
- Place them on a baking sheet and roast for 45-50 minutes, or until tender.
- Mix the ricotta cheese, chopped spinach, Parmesan cheese, salt, and pepper in a bowl until well combined.
- Cut the sweet potatoes in half lengthwise and scoop out some of the flesh to create space for the filling.
- Fill the sweet potato halves with the ricotta and spinach mixture.
- Drizzle the balsamic glaze over the stuffed sweet potatoes and top with dried cranberries.
- Return to the oven for an additional 10-15 minutes until everything is heated through.
- Serve warm and enjoy!
Notes
Be cautious with the balsamic glaze as it can overwhelm the dish if too much is added. Let the potatoes rest for a few minutes before serving to avoid burns.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 310
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg