Cranberry Stuffed Sweet Potatoes
Sure, they’re kind of funny looking, but they taste SO sweet and yummy! Sweet potatoes are highly nutritious and are loaded with antioxidants and even have anti-inflammatory properties. They are a good source of complex carbohydrate, beta-carotene, manganese, vitamin B6 and C as well as dietary fiber. The spinach and cranberries add to the flavor and also to the health benefits!
So, put your microwave to use and bake up some super good and good-for-you Cranberry Stuffed Sweet Potatoes! This recipe will take you less than 15 minutes from start to finish and your dinner guests will think you’ve slaved over a hot oven for hours. It’s a very inexpensive meal item, I paid just 69 cents apiece for these, and you can find them at your grocery store all year round.
- 2 large (or 4 medium) sweet potatoes, peels washed
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons salted butter, softened
- 1 tablespoon dark brown sugar, packed
- 2 teaspoons ground cinnamon
- salt to taste
- 1 tablespoon maple syrup
- Preheat oven to 350℉.
- Pierce sweet potatoes a few times with a fork and place onto baking sheet lined with foil.
- Bake for 1 hour, until sweet potatoes are tender when pierced with a fork or sharp knife.
- Remove from oven and let sweet potatoes cool slightly.
- Slice open lengthwise and smush together from ends to force middle to open. Use a fork to mask the pulp.
- In a separate bowl, combine all other ingredients, except maple syrup.
- Add mixture to sweet potatoes and put back in oven for another 15 minutes
- Drizzle maple syrup on top, and serve warm.
Adapted from a recipe on Walnuts.org
- Prep Time: :10
- Cook Time: 1:15
- Category: Side dish
- Calories: 454
- Sodium: 231 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Carbohydrates: 67 mb
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: sweet potatoes, maple syrup, side dish, sides,