Cranberry Stuffed Sweet Potatoes Recipes

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WALNUT AND CRANBERRY STUFFED SWEET POTATOES



Walnut and Cranberry Stuffed Sweet Potatoes image

Walnut and Cranberry Stuffed Sweet Potatoes

Provided by Jenny Shea Rawn, MS, MPH, RD, recipe developer and healthy food blogger at My Cape Cod Kitchen

Time 1h30m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 454 cal, SaturatedFat 6 g, UnsaturatedFat 4 g, Cholesterol 20 mg, Carbohydrate 67 g, Sugar 39 g, Protein 5 g

SWEET POTATO CRANBERRY BAKE



Sweet Potato Cranberry Bake image

In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

4 large sweet potatoes
2 cups fresh or frozen cranberries
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 cup orange juice
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.

Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.

CRANBERRY STUFFED SWEET POTATOES



Cranberry Stuffed Sweet Potatoes image

Treat the whole family to Cranberry Stuffed Sweet Potatoes and enjoy the flavors of Thanksgiving at any time of year! This side dish takes only 5 minutes of prep time. Don't wait until November to serve these delicious Cranberry Stuffed Sweet Potatoes.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

4 sweet potatoes
1-1/2 cups apple juice
2 Tbsp. butter
1/2 cup dried cranberries
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Pre-heat oven to 350 degrees.
  • Wash sweet potatoes and use a fork to poke holes on the tops and bottoms.
  • Place in a shallow dish and bake for about 1 hour and 10 minutes.
  • When about 10 minutes remain on the sweet potatoes add the apple juice and the butter to a saucepan and bring to a boil.
  • Immediately stir in the cranberries and the stuffing mix.
  • Mix thoroughly, cover and remove from heat.
  • Slice open sweet potatoes and mash the insides.
  • Add the stuffing mixture to the inside of the sweet potato.
  • Serve immediately.

Nutrition Facts : Calories 270, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

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