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.
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.
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.
When ricotta and sweet potatoes are done, drizzle with the balsamic glaze and serve immediately.