Description
These stuffed sweet potatoes combine sweetness, acidity, and crunch for a comforting and colorful dish, perfect for a weeknight dinner or seasonal meal.
Ingredients
Scale
- 4 sweet potatoes
- 1 cup fresh cranberries
- 2 apples, peeled and diced
- 1/4 cup chopped pecans
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1/2 cup goat cheese (optional)
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 200°C (400°F).
- Wash the sweet potatoes and poke them with a fork. Wrap them in aluminum foil and bake for 45 minutes or until tender.
- In a bowl, mix the cranberries, diced apple, chopped pecans, honey, cinnamon, salt, and pepper.
- Once the sweet potatoes are cooked, cut them in half and scoop out a bit of the flesh.
- Add the sweet potato flesh to the fruit mixture and mix well.
- Fill the sweet potatoes with the mixture and top with goat cheese if desired.
- Return to the oven for 10-15 minutes.
- Serve hot and enjoy!
Notes
For added crunch, lightly toast the pecans before adding them.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg