Tender roasted sweet potatoes stuffed with a delicious mixture of dried cranberries, toasted walnuts, warm spices, and a touch of maple syrup. This dish works beautifully as a vegetarian main course or a festive side dish.
Ingredients (Serves 4)
4 medium sweet potatoes
2 tbsp olive oil
½ cup dried cranberries
½ cup walnuts, roughly chopped
¼ cup crumbled feta or goat cheese (optional)
2 tbsp maple syrup or honey
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¼ tsp black pepper
2 tbsp chopped fresh parsley
Instructions
- Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Scrub and dry the sweet potatoes.
Rub with 1 tbsp olive oil and place on a baking sheet.
Roast for 45–60 minutes, or until very tender when pierced with a fork. - Prepare the Filling
While the potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat.
Add walnuts and toast for 2–3 minutes until fragrant.
Stir in cranberries, maple syrup, cinnamon, nutmeg, salt, and pepper.
Cook for 1 minute, then remove from heat. - Stuff the Potatoes
Slice each sweet potato lengthwise.
Gently fluff the flesh with a fork.
Spoon the cranberry-walnut mixture into each potato.
Top with feta or goat cheese if using. - Finish & Serve
Garnish with fresh parsley.
Drizzle with a little extra maple syrup if desired.
Serve warm.
Tips
Add cooked quinoa for extra protein and texture.
Swap walnuts for pecans or almonds.
For a savory twist, add a pinch of rosemary or thyme.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 4 🍽️
