Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan

by

Introduction

Celebrate the flavors of fall with these Cranberry and Orange Stuffed Sweet Potatoes! Sweet, tangy, and savory, this dish features roasted sweet potatoes filled with a cranberry-orange mixture, topped with Parmesan and fragrant rosemary. The perfect side dish for holiday gatherings or an elegant addition to a weeknight meal, these stuffed sweet potatoes are as vibrant as they are delicious.

Ingredients

  • 4 medium sweet potatoes
  • 1 cup fresh cranberries
  • 1 orange, zested and juiced
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup walnuts, chopped (optional)

Preparation

Step 1: Prepare the Sweet Potatoes

  1. Bake the Sweet Potatoes:
    • Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape.
    • Place the sweet potatoes on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
  2. Cool and Slice:
    • Remove the sweet potatoes from the oven and let them cool slightly. Once they’re cool enough to handle, slice each one in half lengthwise.
    • Carefully scoop out a portion of the flesh, leaving a small border around the edges to maintain the structure of the potato skins.

Step 2: Make the Filling

  1. Cook the Cranberries:
    • In a small saucepan over medium heat, combine the cranberries, orange juice, honey, salt, and pepper.
    • Cook for 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
  2. Add Flavor:
    • Remove the cranberry mixture from heat and stir in the orange zest, chopped rosemary, and walnuts (if using).
  3. Combine with Sweet Potato Flesh:
    • In a large mixing bowl, mash the scooped sweet potato flesh and mix it with the cranberry mixture until well combined. Adjust seasoning with additional salt or pepper as needed.

Step 3: Stuff and Bake

  1. Stuff the Sweet Potatoes:
    • Spoon the cranberry-sweet potato filling back into the hollowed sweet potato skins.
  2. Top with Parmesan:
    • Sprinkle the grated Parmesan cheese evenly over the filled sweet potato halves.
  3. Bake Again:
    • Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted and golden.

Step 4: Serve

  1. Garnish:
    • Remove the sweet potatoes from the oven and let them cool slightly. For an extra touch, garnish with additional rosemary or a sprinkle of orange zest.
  2. Enjoy:
    • Serve warm as a side dish or a light main course.

Cooking Notes

  • Sweet Potato Variety: Opt for orange-fleshed sweet potatoes like Garnet or Jewel for their natural sweetness and creamy texture.
  • Nut-Free Option: Skip the walnuts for a nut-free version or substitute with sunflower seeds for a similar crunch.
  • Cheese Swap: Parmesan can be swapped for crumbled feta or goat cheese for a tangier twist.

Serving Suggestions

  • Pair with Proteins: Serve alongside roasted turkey, grilled chicken, or baked salmon for a complete meal.
  • Holiday Side Dish: These stuffed sweet potatoes are perfect for Thanksgiving or Christmas dinners, adding color and a touch of elegance to your table.
  • Vegetarian Feast: Enjoy them as a vegetarian main course, paired with a hearty green salad.

Tips

  1. Prepare Ahead: Roast the sweet potatoes and make the cranberry filling ahead of time. Assemble and bake just before serving.
  2. Reheat Easily: Leftovers can be reheated in the oven at 350°F (175°C) for 15 minutes or microwaved for a quick option.
  3. Cranberry Sauce Shortcut: If you have leftover cranberry sauce, you can use it in place of the fresh cranberry mixture for a faster prep time.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4

Nutritional Information (Per Serving):

  • Calories: 280
  • Fat: 9g
  • Carbohydrates: 45g
  • Protein: 5g
  • Fiber: 6g

Conclusion

These Cranberry and Orange Stuffed Sweet Potatoes bring a festive touch to any table. With their balance of sweet, tangy, and savory flavors, they’re sure to impress your family and guests alike. Easy to make and visually stunning, this dish is a celebration of autumn and winter’s best ingredients. Add them to your next holiday menu and enjoy a truly memorable meal!

Print
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Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan

  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes
Print Recipe

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 cup fresh cranberries
  • 1 orange, zested and juiced
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup walnuts, chopped (optional)

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Bake the Sweet Potatoes:
    • Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape.
    • Place the sweet potatoes on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
  2. Cool and Slice:
    • Remove the sweet potatoes from the oven and let them cool slightly. Once they’re cool enough to handle, slice each one in half lengthwise.
    • Carefully scoop out a portion of the flesh, leaving a small border around the edges to maintain the structure of the potato skins.

Step 2: Make the Filling

  1. Cook the Cranberries:
    • In a small saucepan over medium heat, combine the cranberries, orange juice, honey, salt, and pepper.
    • Cook for 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
  2. Add Flavor:
    • Remove the cranberry mixture from heat and stir in the orange zest, chopped rosemary, and walnuts (if using).
  3. Combine with Sweet Potato Flesh:
    • In a large mixing bowl, mash the scooped sweet potato flesh and mix it with the cranberry mixture until well combined. Adjust seasoning with additional salt or pepper as needed.

Step 3: Stuff and Bake

  1. Stuff the Sweet Potatoes:
    • Spoon the cranberry-sweet potato filling back into the hollowed sweet potato skins.
  2. Top with Parmesan:
    • Sprinkle the grated Parmesan cheese evenly over the filled sweet potato halves.
  3. Bake Again:
    • Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted and golden.

Step 4: Serve

  1. Garnish:
    • Remove the sweet potatoes from the oven and let them cool slightly. For an extra touch, garnish with additional rosemary or a sprinkle of orange zest.
  2. Enjoy:
    • Serve warm as a side dish or a light main course.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Nutrition

  • Serving Size: 4
  • Calories: 280
  • Fat: 9g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 5g

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