Description
Delight in these stuffed sweet potatoes filled with creamy ricotta and fresh spinach, topped with a tangy balsamic cranberry glaze.
Ingredients
Scale
- 4 Sweet Potatoes
- 1 cup Ricotta Cheese
- 2 cups Fresh Spinach, chopped
- 2 tbsp Balsamic Vinegar
- 1/2 cup Cranberries, dried
- 2 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- 1/4 tsp Nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the sweet potatoes whole on a baking sheet for about 45 minutes, or until fork-tender.
- Combine ricotta cheese, chopped spinach, salt, pepper, and nutmeg in a mixing bowl.
- Slice each sweet potato in half lengthwise and scoop out some flesh.
- Fill each half with the ricotta-spinach mixture.
- Add balsamic vinegar and cranberries to a saucepan over medium heat and simmer.
- Drizzle the balsamic glaze over the stuffed sweet potatoes before serving.
Notes
These stuffed sweet potatoes can be prepared ahead of time and stored in the fridge for meal prep. They freeze well for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg