Walnut and Cranberry Stuffed Sweet Potatoes
DESCRIPTION
Total Time
Prep Time
15 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 30 Mins
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
Ingredients
SWEET POTATOES
- 6 medium sweet potatoes, scrubbed
- 1 cup California walnuts, chopped
- 1 cup dried sweetened cranberries
- 1/4 cup (4 tablespoons) salted butter, softened
- 3 tablespoons dark brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons maple syrup
Preparation
- Preheat oven to 350℉ and line a baking sheet with foil.
- 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.
- Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well.
- 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.
- Drizzle sweet potatoes with maple syrup and serve warm.