Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic Recipe
This Creamy Ricotta & Spinach Stuffed Sweet Potatoes with Balsamic is a wholesome and flavorful meal perfect for a healthy dinner. Sweet potatoes are baked until tender and then stuffed with a savory mixture of ground chicken or turkey, sautéed shallots, spinach, and a creamy ricotta blend, topped with marinara sauce and melted mozzarella cheese. Finished with fresh basil and a drizzle of balsamic glaze, this dish combines comforting textures with vibrant flavors, making it both nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 4 sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 3/4 pound ground chicken or turkey
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 cups baby spinach
- 1 cup marinara sauce
- 1 cup shredded part-skim mozzarella, divided
- 1/4 cup basil, chopped plus more for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Bake the sweet potatoes: Wash the sweet potatoes thoroughly, prick them several times with a fork, and place them directly on the oven rack. Bake for about 45-60 minutes or until tender when pierced with a fork.
- Sauté the aromatics and meat: While the potatoes bake, heat the olive oil in a large skillet over medium heat. Add the minced shallot and cook until soft and translucent, about 2-3 minutes. Add the ground chicken or turkey, breaking it apart, and cook until browned and cooked through, approximately 7-8 minutes.
- Season and add spinach: Stir in the dried oregano and salt. Add the baby spinach in batches, allowing it to wilt after each addition until all spinach is incorporated.
- Combine filling ingredients: Remove the skillet from heat. Mix in half of the shredded mozzarella and chopped basil into the meat and spinach mixture, creating a creamy and flavorful filling.
- Stuff the sweet potatoes: Once the sweet potatoes are cool enough to handle, slice them open lengthwise and gently fluff the insides with a fork to create space for the filling. Spoon the prepared filling evenly into each sweet potato.
- Add marinara and cheese: Top each stuffed sweet potato with marinara sauce and the remaining shredded mozzarella cheese for a nice melty topping.
- Bake to melt cheese: Place the stuffed sweet potatoes on a baking sheet and return to the oven. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven, garnish with additional fresh basil, and drizzle with balsamic glaze or a balsamic reduction if desired. Serve warm and enjoy!
Notes
- You can substitute ground chicken or turkey with lean ground beef or plant-based meat for variations.
- Use fresh mozzarella instead of shredded for a creamier texture.
- If you prefer a spicier dish, add crushed red pepper flakes during the sauté step.
- For a gluten-free version, ensure marinara sauce is certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
