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Walnut and Cranberry Stuffed Sweet Potatoes
Easy, healthy, and satisfying, these Walnut and Cranberry Stuffed Sweet potatoes make a delicious side dish or entree.
Serves 6
Ingredients
For
6
Serving(s) Serving size
Walnut and Cranberry Stuffed Sweet Potatoes
| 6 medium orange-fleshed sweet potatoes |
| 1 Cup California walnuts, chopped |
| 1 Cup dried cranberries |
| ¼ Cup (1/2 stick) salted butter, softened |
| 3 Tablespoons packed dark brown sugar |
| ¼ Teaspoon ground cinnamon |
| ¼ Teaspoon salt |
| ¼ Cup maple syrup |
Walnut and Cranberry Stuffed Sweet Potatoes Directions
- Preheat the oven to 350℉ and line a baking sheet with foil.
- Pierce the sweet potatoes a few times with a fork and arrange on the prepared baking sheet. Bake until tender, 55 to 65 minutes. Set the sweet potatoes aside to cool slightly then slice open lengthwise and spread open slightly. Mash the pulp of each sweet potato with a fork.
- In a medium bowl, combine the walnuts, cranberries, butter, sugar, cinnamon, and salt, mixing well.
- Mound each sweet potato with 1/3 cup of the walnut cranberry mixture. Place the sweet potatoes back in oven and bake until the topping is warm and fragrant, about 15 minutes. Remove the sweet potatoes from oven.
- Drizzle the sweet potatoes with the maple syrup and serve warm.
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