Description
For the Sweet Potatoes:
2 large sweet potatoes
1 tbsp olive oil
Salt and black pepper, to taste
For the Ricotta & Spinach Filling:
1 cup ricotta cheese
1 cup fresh spinach, chopped
¼ tsp garlic powder
¼ tsp nutmeg
¼ tsp salt
¼ tsp black pepper
For the Balsamic Cranberry Glaze:
½ cup balsamic vinegar
¼ cup dried cranberries
1 tbsp honey
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Scrub sweet potatoes, pierce them with a fork, and rub with olive oil. Sprinkle with salt and black pepper. Bake for 45-50 minutes until fork-tender.
Meanwhile, prepare the filling by combining ricotta cheese, chopped spinach, garlic powder, nutmeg, salt, and black pepper in a bowl. Mix well and set aside.
For the glaze, heat balsamic vinegar, dried cranberries, and honey in a small saucepan over medium heat. Simmer for 5-7 minutes until slightly thickened.
Remove from heat and let cool.
Once the sweet potatoes are done, slice them open and gently fluff the insides with a fork. Spoon the ricotta-spinach mixture into each potato.
Drizzle with the balsamic cranberry glaze and serve warm. Enjoy!
Prep Time: 10 minutes Cooking Time: 50 minutes Total Time: 1 hour Kcal: 320 per serving Servings: 2 servings
