Walnut and Cranberry Stuffed Sweet Potatoes

By Jenny Shea Rawn, MS, MPH, RD, recipe developer and healthy food blogger at My Cape Cod Kitchen
Total Time
1 Hr, 30 Mins
Serves
6
Serving Size
1 sweet potato
Meal
Dinner
Course
Side

DESCRIPTION

Prep Time
15 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 30 Mins
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

  1. Preheat oven to 350℉ and line a baking sheet with foil.
  2. 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.
  3. Combine chopped walnuts, cranberries, butter, brown sugar, cinnamon and salt into a medium bowl; mix well.
  4. 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.
  5. Drizzle sweet potatoes with maple syrup and serve warm.