Ingredients
Scale
- 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
- 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.
- While potatoes bake, prepare the glaze: In a small saucepan, combine balsamic vinegar, dried cranberries, and honey. Simmer over medium heat until slightly thickened, about 8-10 minutes.
- In a mixing bowl, combine ricotta, chopped spinach, Parmesan, garlic, nutmeg, salt, and pepper. Mix until well incorporated.
- Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Spoon the ricotta and spinach mixture into each potato.
- Return stuffed potatoes to the oven and bake for an additional 10 minutes until filling is warm. Drizzle with balsamic cranberry glaze and garnish with fresh thyme before serving.
Notes
For even cooking when doubling the recipe, use multiple baking sheets and rotate halfway through. Substitute kale for spinach if preferred. Use Maldon sea salt on potato skins for added crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main Dish
- Cuisine: Vegetarian
Nutrition
- Calories: 350
- Sugar: 15g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 35mg