Cranberry Ricotta Sweet Potatoes (Print Version)
Fluffy sweet potatoes with ricotta-spinach and tangy cranberry glaze offer a balanced, flavorful dish.
# Ingredients:
→ Vegetables and Fresh Produce
01 -
4 medium sweet potatoes
02 -
3.5 ounces fresh spinach, roughly chopped
03 -
1 small garlic clove, minced
04 -
1/2 cup fresh or frozen cranberries
→ Dairy
05 -
1 cup ricotta cheese
→ Oils and Condiments
06 -
2 tablespoons olive oil
07 -
2 tablespoons balsamic vinegar
08 -
2 tablespoons honey
→ Seasonings
09 -
Salt
10 -
Freshly ground black pepper
# Steps:
01 -
Preheat the oven to 400°F. Scrub the sweet potatoes, pierce each with a fork several times, and place on a baking sheet. Roast for 45 to 50 minutes or until fully tender.
02 -
While sweet potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped spinach and cook until wilted. Transfer spinach mixture to a bowl, fold in ricotta cheese, and season with salt and freshly ground black pepper.
03 -
In a small saucepan over medium-low heat, combine cranberries, balsamic vinegar, honey, and 1 tablespoon olive oil. Simmer, stirring occasionally, until cranberries burst and glaze thickens, about 6 to 8 minutes. Remove from heat.
04 -
Once sweet potatoes are cool enough to handle, slice each open lengthwise. Gently mash the flesh with a fork, creating space for filling. Spoon the ricotta-spinach mixture evenly into each potato, then generously drizzle with the warm cranberry balsamic glaze before serving.
# Notes:
01 -
For smoother filling, blend ricotta and spinach mixture until creamy before stuffing.