Walnut and Cranberry Stuffed Sweet Potatoes
Ingredients
SWEET POTATOES
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6 medium sweet potatoes, scrubbed
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1 cup California walnuts, chopped
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1 cup dried sweetened cranberries
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1/4 cup (4 tablespoons) salted butter, softened
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3 tablespoons dark brown sugar, packed
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1 tablespoon ground cinnamon
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1/4 teaspoon salt
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4 tablespoons maple syrup
PREPARATION
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Preheat oven to 350℉ and line a baking sheet with foil.
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Pierce sweet potatoes a few times with a fork and place onto prepared baking sheet. Bake for 55 to 65 minutes, until sweet potatoes are tender when pierced with a fork or sharp knife. Let sweet potatoes cool slightly then slice open lengthwise and spread open slightly. Mash pulp of each sweet potato with a fork.
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Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well.
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Mound each sweet potato with 1/3 cup cranberry walnut mixture. Place sweet potatoes back in oven and bake an additional 15 minutes, until topping is warm and fragrant. Remove sweet potatoes from oven.
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Drizzle sweet potatoes with maple syrup and serve warm.
NUTRITION
- Calories: 454 cal
- Total Fat: 20 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 10 g
- Monounsaturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 231 mg
- Carbohydrates: 67 g
- Dietary Fiber: 8 g
- Total Sugars: 39 g
- Added Sugars: 14 g
- Protein: 5 g
- Vitamin D: 0 mcg
- Calcium: 87 mg
- Iron: 1 mg
- Potassium: 574 mg