Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze

Deliciously creamy ricotta and spinach stuffed sweet potatoes topped with a tangy balsamic cranberry glaze. Perfect for a comforting vegetarian meal or holiday dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F (200°C).

Step 2

Pierce sweet potatoes with a fork, rub with olive oil, and season with salt and pepper.

Step 3

Bake the sweet potatoes in preheated oven for 45-60 minutes or until tender.

Step 4

In a pan over medium heat, melt butter and sauté garlic until fragrant.

Step 5

Add spinach to the pan and cook until wilted, then mix in ricotta cheese.

Step 6

Once sweet potatoes are cooked, let them cool slightly, then slice open and stuff with the spinach ricotta mixture.

Step 7

In a small pan, simmer balsamic vinegar and cranberries until reduced to a glaze.

Step 8

Drizzle the balsamic cranberry glaze over the stuffed sweet potatoes before serving.