Cranberry Pecan Stuffed Sweet Potatoes

Cranberry Pecan Stuffed Sweet Potatoes

Take your holiday sweet potatoes to the next level with these delicious, flavorful Cranberry Pecan Stuffed Sweet Potatoes.

5 from 1 vote
Cranberry Pecan Stuffed Sweet Potatoes
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Cranberry Pecan Stuffed Sweet Potatoes

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 226kcal


  • 10 medium sweet potatoes , scrubbed (choose potatoes of equal shape and size)
  • 2 tablespoons extra-virgin olive oil
  • Kosher or fine sea salt , to taste
  • 2 tablespoons coconut oil
  • cup toasted pecans, finely chopped
  • ½ cup dried cranberries, roughly chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cinnamon
  • Chopped fresh parsley , for garnish


  • Preheat the oven to 400ºF. Arrange the potatoes in a large glass baking dish. Prick each potato a few times with the tip of a knife. Rub with the olive oil and salt, to taste. Bake for 50-60 minutes until tender when pierced with a knife.
  • When the potatoes are cool enough to handle, carefully cut off a slice from the top of each to expose the flesh of the potato. With a small spoon, carefully scoop the potato flesh into a mixing bowl, taking care to leave behind a ⅓- to ½-inch thick potato “shell.” (Baked sweet potatoes are more delicate than white potatoes, so work carefully.)
  • Mash the coconut oil into the potato flesh. Stir in the pecans, dried cranberries, garlic powder, onion powder, cinnamon, and salt (to taste). Spoon the filling back into each potato shell. (Can be prepared up to this point 1 day in advance. Cover and refrigerate. See below for freezing instructions.)
  • Cover the stuffed potatoes in the dish loosely with a piece of parchment paper or aluminum foil. Return to the oven for 10-15 minutes to heat through. Garnish with parsley and serve.
  • To Freeze: Prepare the potatoes up through the point of stuffing. (Cool completely if they are still warm.) Place them in a freezer-safe container in a single layer and cover tightly. Freeze for up to 2 weeks. To reheat, thaw the baking dish for 24 hours in the refrigerator. Bake, loosely covered with parchment paper, at 400ºF for 25-30 minutes, until hot.


Nutrition Facts
Cranberry Pecan Stuffed Sweet Potatoes
Amount Per Serving
Calories 226 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Sodium 72mg3%
Potassium 468mg13%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 9g10%
Protein 2g4%
Vitamin A 18445IU369%
Vitamin C 3.1mg4%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cranberries Hallie Klecker Magazine Pecans Potatoes Sweet Potatoes
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  1. Marti
    November 16, 2019

    If you make these potatoes ahead don’t the pecans get soggy?

    1. Carol Kicinski
      November 18, 2019

      Reheating the potatoes in the oven helps re-crisp the pecans. They aren’t quite as crunchy as they’d be if you bake them right away, so if you want you can leave them out, then after you thaw the pre-made potatoes, scoop out the mixture, stir in the pecans, then scoop the mixture back into the potatoes. Another alternative would be to leave the pecans out of the mixture altogether and instead toast them on a skillet and top the finished, baked potatoes with the pecans.

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