Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

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Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

I’m often asked, “How do you come up with all of these recipes?” which is quickly followed with, “I could never do it!”

My response is this..

.. First, I say, “Ahh, if you quit your job and devoted yourself to making recipes, you could do it too!”, because it’s the truth – it’s what I think about all day, every single day!

The second part of my response is this: I get inspiration from everywhere – places I travel to, meals my mother and grandparents have made me, flavors or meals I’m craving, and most often, restaurants I dine at.

Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

I love pulling inspiration from restaurants for a couple of reasons. 1) Restaurant chefs in New York City are some of the best in the world, so the food is on point, and 2) What’s better than having a great meal at a restaurant and then being able to make it healthier and for yourself?

Last weekend, I went to Brooklyn to visit my friend’s holiday pop-up market in Williamsburg at the gorgeous William Vale hotel. We shopped around, bought some gifts, and then went shopping around the area.

Shopping always makes me hungry, so we went to one of our favorite spots in Williamsburg: Marlow & Sons. It’s a very intimate restaurant with a small menu – but everything is absolutely incredible.

We ordered a few things (we always share, we rarely ever order our own dishes) and while everything was delicious (the cabbage soup was the best cabbage soup I’ve ever had in my entire life), the sweet potato and baked ricotta dish was mind-blowing.

Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

Long story short, I was inspired by that meal and created my own version, using spiralized sweet potatoes. This version serves two large servings (it could be broken up into four smaller servings if you’re watching your calories) and is great to have as a dessert, as a side dish, or as an appetizer.

Bring this to a holiday potluck and you’ll be the talk of the town!

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 17 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves Half

Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

Yields 2

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 medium sweet potato, peeled, Blade C, noodles trimmed
  • salt and pepper
  • ¼ teaspoon ground cinnamon
  • ½ heaping cup ricotta cheese
  • ¼ teaspoon dried rosemary
  • 2 tablespoons chopped pecans
  • For the balsamic glaze:
  • ¾ cup balsamic vinegar
  • 2 tablespoons honey

Instructions

  1. Preheat the oven to 375 degrees.
  2. Place a large nonstick skillet over medium-high heat. Once heated, add the sweet potato noodles and toss for 7-10 minutes or until cooked through.
  3. In a small dish or omelette pan, spread out about 2 tablespoons of ricotta. Sprinkle with half of the rosemary. Then, add in the sweet potato noodles, making two pockets for the remaining cheese. Add the cheese to the pockets and sprinkle with rosemary and pecans. Bake for 15-20 minutes or until the cheese is lightly browned and the sweet potato noodles have cooked through.
  4. Meanwhile, make the glaze. In a small bowl, whisk together the ingredients and pour into a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes until thickens. Stir occasionally. Note that you won't use all of the glaze, and it's very sticky, so once you use it, immediately clean your pot.
  5. When ricotta and sweet potatoes are done, drizzle with the balsamic glaze and serve immediately.

Notes

Calories: 383, Fat: 15g, Carbs: 49g, Fiber: 2g, Sugars: 35g, Protein: 9g, Sodium: 1025mg

7.8.1.2
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Leave a Comment

35 comments

Allison says:
WOW! Now here is some dinner inspiration for the week. This is unique! Can't wait to try it. Can't go wrong with a little bit of ricotta. ;-) (Italian girl, here!)
Ali Maffucci says:
Love that (and an Italian girl!)
Gail B Pritchard says:
I note that in the ingredients you specify pecans, and in the recipe you use almonds. I guess either would work. This recipe sounds terrific! Love all your recipes!
Ali Maffucci says:
Gail - sorry for the confusion, the post has been updated! Thank you!
Eileen says:
Thanks for delicious recipe BUT directions are screwy. Also too sweet for appetizer. FYI the taste is 100% Thanksgiving. Recipe has noodles cooked through TWICE. Lol. Here's what I did and it came out fine. Added oil, salt, pepper and cinnamon to noodles when cooking in step 2 and only cooked them long enough to be al dente. Used twice as much rosemary. Otherwise followed directions.
Lauren says:
This looks wonderful--I'm adding it to my Christmas dinner menu! Thank for you posting more side recipes :)
dick bennett says:
balsamic ingredients not specifically mentioned, implied is balsamic vinegar and honey. Balsamic glaze is also available. This sounds terrific.
Marilyn says:
Could you verify what the glaze ingredients are? I'm assuming it's the balsamic, honey, cinnamon, salt and pepper? Thanks..
Ali Maffucci says:
The post has been updated, thank you!
Mel Watkins says:
When you say "make 2 pockets" does that mean make 2 holes in the noodles to put in the remaining cheese into? Sorry, I just want to make sure I understand the directions correctly before I make this recipe.
Margaret says:
Am vegetarian and loving your site..using my spiralizer often..(along with an airfryer!). Your recipes don't usually tell how many servings it makes..or am I missing this? I live alone so it would be helpful...thanx
Carolyn says:
Sounds wonderful! How about recreating the cabbage soup since it is definitely soup weather on the North Coast?!
Kim says:
Hi Ali! This looks awesome. I want to make it for dinner tonight, but it definitely seems to be more of a side-dish. What would you suggest having with it? I was thinking roasted chicken breast or something like that...any other suggestions?
Ali Maffucci says:
Yes, perhaps a rosemary chicken breast!
Denice Metz says:
Trying to go dairy free what do you suggest replacement of riccota
Sheila says:
This looks so delicious. Not sure if you are aware, but your recipes are no longer printing on one page. That was one of the main reasons I liked printing your recipes, besides the fact that they looked and turned out so great. Any chance of fixing that? Or maybe it's my printer set up.
David says:
Would it be possible to add the number of servings for your recipes? I see at the top you recipe you list 'serves half': what does this mean?
Mary Beth says:
Hello, Really like the recipe but want to know if the cinnamon gets sprinkled on the sweet potatoes or added to the ricotta. It's not mentioned in the directions. Thanks!
Laura says:
This looks amazing! Two questions: when do you add the salt & pepper and cinnamon (I don't see it in the directions)? And, would nut ricotta work in this recipe? I just bought some to try (trying to minimize dairy) but since I've never used it I'm not sure if it would work for this recipe. Since you do a lot of vegan recipes, I was hoping you might know. Thank you, Laura
Dyanne says:
Do you think your vegan ricotta recipe would work in place of the ricotta here?
Heather says:
This sounds and looks amazing...
TB says:
I'm sorry, I'm not seeing where the cinnamon fits in? Is it part of the glaze?
Karen says:
I'm happy to report that I made this for dinner last night, as — lucky me — I just happened to have ricotta in my fridge. (Sweet potatoes are a staple.) I was making only half the amount, and was inexact with the proportions of my ingredients, but no matter, it was delicious. Thanks, Ali! I'll definitely be making this again.
Kay says:
YUM! Do you recommend using full fat or low fat ricotta cheese?
Val says:
This was delicious! Sweet, salty, creamy, crunchy. Perfect for a cold night!
Toni says:
I too would like to know when to add the salt/pepper and cinnamon. Can someone who has made this let us know, please? Thanks.
Anonymous says:
That would be helpful.
Anonymous says:
When you mix the sweet potatoes with the olive oil!
Anonymous says:
That's not in the recipe either!
Anonymous says:
To clarify: do you toss the sweet potatoes in olive oil first, or just put them straight to the nonstick pan without oil? Also, do the cinnamon, salt, and pepper go in when cooking the sweet potatoes in the pan, or in another part of the recipe?
David says:
I made it and it was very good. I don't have any inside information on where or when added cinnamon and/or salt and pepper but I consider that the essence of cooking: follow a recipe but add your own twists. I put these ingredients in before the casserole dish went in the oven and it was great. I also added raisins which gave nice sweetness to the mix.
Cat says:
Serves half????

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