Cranberry Pecan Stuffed Sweet Potatoes
Published Oct 31, 2019
This post contains affiliate links. Please see our disclosure policy.
Take your holiday sweet potatoes to the next level with these delicious, flavorful Cranberry Pecan Stuffed Sweet Potatoes.
Cranberry Pecan Stuffed Sweet Potatoes
Ingredients
- 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
- ⅔ 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
Instructions
- 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
Calories: 226kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 3gSodium: 72mgPotassium: 468mgFiber: 4gSugar: 9gVitamin A: 18445IUVitamin C: 3.1mgCalcium: 44mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
If you make these potatoes ahead don’t the pecans get soggy?
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.