Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze

If you’re looking for a dish that’s both wholesome and indulgent, these Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze will steal your heart! The natural sweetness of roasted sweet potatoes pairs beautifully with a creamy ricotta-spinach filling, and the tangy balsamic cranberry glaze ties everything together with a deliciously rich finish.

This recipe is perfect for a cozy dinner, an impressive side dish, or even a festive holiday table addition. And the best part? It’s simple to make and packed with nutrients! Let’s dive into why you’ll absolutely love this dish.

Why You’ll Love This Recipe

• Nutritious & Filling – Sweet potatoes are loaded with fiber, vitamins, and antioxidants, while ricotta provides a good source of protein and calcium.
• Perfect Balance of Flavors – The creamy ricotta-spinach mixture complements the natural sweetness of the potatoes, while the balsamic cranberry glaze adds a tangy depth.
• Easy to Make – Requires just a handful of ingredients and minimal prep time.
• Versatile – Serve as a main dish with a salad or as a fancy side dish for a special meal.

What Do These Stuffed Sweet Potatoes Taste Like?

Every bite of these stuffed sweet potatoes is a blend of creamy, sweet, and tangy goodness! The roasted sweet potatoes have a caramelized flavor that pairs beautifully with the soft ricotta-spinach filling. Then, that balsamic cranberry glaze? Absolute magic! It adds a slightly tart and fruity note that elevates the dish to gourmet status.

Ingredients

For the Stuffed Sweet Potatoes:

• 4 medium sweet potatoes
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• ½ cup mozzarella cheese, shredded
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Balsamic Cranberry Glaze:

• ½ cup balsamic vinegar
• ¼ cup cranberry sauce
• 1 tablespoon honey

Kitchen Tools You’ll Need

• Baking sheet
• Small saucepan
• Mixing bowl
• Fork
• Sharp knife

Ingredient Substitutions & Additions

• Swap the ricotta – If you don’t have ricotta, try cottage cheese for a similar texture or goat cheese for a tangier twist.
• Make it dairy-free – Use dairy-free ricotta and mozzarella alternatives.
• Add crunch – Sprinkle chopped walnuts or pecans on top before serving.
• Boost the protein – Stir in some cooked quinoa or shredded chicken into the ricotta mixture.

How to Make Creamy Ricotta & Spinach Stuffed Sweet Potatoes

1. Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Using a fork, poke several holes into each sweet potato to allow steam to escape. Place them on a baking sheet and roast for 45–50 minutes, or until they are fork-tender.

2. Make the Balsamic Cranberry Glaze

While the potatoes are baking, heat a small saucepan over medium heat. Add the balsamic vinegar, cranberry sauce, and honey, and let it simmer for 5 minutes until slightly thickened. Stir occasionally, then set aside to cool.

3. Prepare the Filling

Once the sweet potatoes are done, let them cool slightly. Slice them open lengthwise and gently scoop out a small portion of the flesh into a mixing bowl.

To the bowl, add ricotta, chopped spinach, shredded mozzarella, garlic powder, salt, and black pepper. Stir everything together until well combined.

4. Stuff the Sweet Potatoes & Bake Again

Spoon the ricotta-spinach mixture back into the sweet potatoes, stuffing them generously. Place them back into the oven for another 10 minutes, just until the filling is warmed through and the cheese melts slightly.

5. Drizzle with Glaze & Serve

Remove from the oven and drizzle with the balsamic cranberry glaze. Serve warm and enjoy!

What to Serve with These Stuffed Sweet Potatoes

These beauties are delicious on their own, but if you’re looking for some serving ideas, here are a few tasty pairings:

• A crisp green salad with balsamic vinaigrette
• Grilled or roasted chicken for extra protein
• Steamed asparagus or roasted Brussels sprouts
• Crusty garlic bread to soak up that delicious glaze

Tips for the Best Stuffed Sweet Potatoes

Don’t overbake the sweet potatoes – You want them soft, but not so mushy that they collapse.
Squeeze out extra moisture from the spinach if using frozen to avoid a watery filling.
Make the glaze ahead of time – It keeps well in the fridge for up to a week!
For extra texture, top with toasted nuts or a sprinkle of pomegranate seeds.

Storage & Reheating Instructions

• To store: Place leftovers in an airtight container in the fridge for up to 3 days.
• To reheat: Warm in the oven at 350°F (175°C) for about 10–15 minutes, or microwave for a quick 1–2 minutes.
• To freeze: You can freeze the stuffed sweet potatoes (without glaze) for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

1. Can I make these sweet potatoes ahead of time?

Absolutely! You can bake the sweet potatoes and prepare the filling a day in advance. When ready to serve, just stuff, reheat, and drizzle with the glaze.

2. What can I use instead of cranberry sauce in the glaze?

If you don’t have cranberry sauce, try using pomegranate juice, raspberry preserves, or even a bit of maple syrup for a different but equally delicious twist.

3. Can I use regular potatoes instead of sweet potatoes?

Yes! While sweet potatoes provide a natural sweetness, russet or Yukon gold potatoes can be used for a more savory variation.

4. How can I make this dish vegan?

Swap out the ricotta and mozzarella for plant-based alternatives, and use maple syrup instead of honey in the glaze.

Final Thoughts: A Dish You’ll Keep Coming Back To

These Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Cranberry Glaze are everything you need in a meal—healthy, flavorful, and incredibly satisfying. Whether you’re serving them for a cozy weeknight dinner or impressing guests at a gathering, this recipe will steal the show!

If you give this recipe a try, I’d love to hear what you think! Leave a comment, rate the recipe, or tag me on Pinterest with your delicious creations. Enjoy!

More Delicious Recipes to Try:

• Feta Cranberry Fusilli Salad with Lemon Vinaigrette
• Creamy Ricotta Chicken and Orzo Skillet
• Ricotta Cranberry Rigatoni Salad with Lemon Vinaigrette

Happy cooking! 🍠✨

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