Baked Sweet Potato Noodles with Ricotta and Balsamic Glaze

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Rosemary, dried
  • 1 Sweet potato, medium

• Condiments

  • 3/4 cup Balsamic vinegar
  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tbsp Pecans

• Dairy

  • 1/2 heaping cup Ricotta cheese

Found on inspiralized.com

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

Directions

• Preheat the oven to 375 degrees.
• 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 wont use all of the glaze, and its 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.

Nutrition