Easy, healthy, and satisfying, these Walnut and Cranberry Stuffed Sweetpotatoes make a delicious side dish or entree.
Walnut and Cranberry Stuffed Sweetpotatoes
Serves 6
Ingredients:
6 medium orange-fleshed sweetpotatoes
1 cup California walnuts, chopped
1 cup dried cranberries
1/4 cup (1/2 stick) salted butter, softened
3 tablespoons packed dark brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
Instructions:
Preheat the oven to 350℉ and line a baking sheet with foil.
Pierce the sweetpotatoes a few times with a fork and arrange on the prepared baking sheet. Bake until tender, 55 to 65 minutes. Set the sweetpotatoes aside to cool slightly then slice open lengthwise and spread open slightly. Mash the pulp of each sweetpotato with a fork.
In a medium bowl, combine the walnuts, cranberries, butter, sugar, cinnamon, and salt, mixing well.
Mound each sweetpotato with 1/3 cup of the walnut cranberry mixture. Place the sweetpotatoes back in oven and bake until the topping is warm and fragrant, about 15 minutes. Remove the sweetpotatoes from oven.
Drizzle the sweetpotatoes with the maple syrup and serve warm.
Recipe and photo courtesy of California Walnuts
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