1️⃣ Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Poke holes in the sweet potatoes with a fork and place them on a baking sheet. Bake for 45–50 minutes, until fork-tender.

2️⃣ Make the Glaze: While the sweet potatoes are roasting, combine balsamic vinegar, cranberry sauce, and honey in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Set aside.

3️⃣ Prepare the Filling: Once the sweet potatoes are done, let them cool slightly. Slice each one open and scoop out a small portion of the flesh into a mixing bowl.

4️⃣ Mix & Stuff: Add ricotta, chopped spinach, shredded mozzarella, garlic powder, salt, and black pepper to the bowl. Mix until well combined. Spoon the mixture back into the sweet potatoes.

5️⃣ Bake Again: Return the stuffed sweet potatoes to the oven and bake for 10 minutes, until warmed through and the cheese is slightly melted.

6️⃣ Drizzle & Serve: Remove from the oven, drizzle with the balsamic cranberry glaze, and enjoy warm!