Stuffed Sweet Potatoes with Goat Cheese, Dried Cranberries, and Rosemary Pesto

This recipe for stuffed sweet potatoes with goat cheese, dried cranberries, and rosemary pesto combines savory and sweet flavors to elevate humble sweet potatoes into a delicious, wholesome meal. The tanginess of goat cheese complements the natural sweetness of the potatoes, while the rosemary pesto infuses each bite with fresh, herbaceous notes. Easy to prepare yet rich in flavor, this dish is perfect for a cozy evening meal or even a holiday side that’s both satisfying and nutritious.

Ingredients:

For the Stuffed Sweet Potatoes

• 4 medium sweet potatoes, scrubbed
• 4 oz goat cheese, crumbled
• 1/4 cup dried cranberries
• Salt and pepper, to taste

For the Rosemary Pesto

• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup walnuts or pine nuts
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional: 1–2 tsp lemon juice, for added brightness

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and pierce each with a fork several times.
3. Roast the sweet potatoes for 45–60 minutes, or until they are tender when pierced with a knife. Larger potatoes may require extra time.

Step 2: Prepare the Rosemary Pesto

1. While the sweet potatoes are roasting, combine the rosemary, parsley, walnuts (or pine nuts), garlic, and Parmesan cheese in a food processor.
2. Pulse until the mixture is finely chopped.
3. Slowly drizzle in the olive oil while continuing to blend until the pesto reaches a smooth consistency. Taste and adjust with salt, pepper, and a bit of lemon juice if desired.
4. Transfer the pesto to a bowl and set aside.

Step 3: Prepare the Cranberries and Goat Cheese

1. In a small bowl, combine the goat cheese with the dried cranberries. Mix gently to evenly distribute the cranberries.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly.
2. Using a sharp knife, carefully slice each sweet potato down the center lengthwise without cutting all the way through.
3. Gently push on each end to open the potato and create space for the stuffing.

Step 5: Add the Filling

1. Spread about 1 tablespoon of rosemary pesto inside each sweet potato, using a spoon to distribute it evenly.
2. Top the pesto with the goat cheese and cranberry mixture, dividing it evenly among the potatoes.
3. Garnish with additional rosemary or parsley if desired.

Cooking Note:

• For a slightly charred, extra flavorful topping, return the stuffed potatoes to the oven for 5–7 minutes under the broiler until the cheese is warm and golden on top.
• If you prefer a vegan or dairy-free option, substitute the goat cheese with a dairy-free cheese alternative.

Serving Suggestions:

• Serve as a main dish with a side of arugula or spinach salad.
• Pair with roasted chicken or turkey for a hearty dinner.
• These stuffed sweet potatoes also make a lovely addition to any holiday or potluck spread.

Tips:

• Select medium-sized sweet potatoes for quicker cooking and a perfect portion size.
• Feel free to make the rosemary pesto ahead of time. It keeps well in the refrigerator for up to a week.
• Use different herbs like basil or thyme to create variations of the pesto.

Prep Time:

• 15 minutes

Cooking Time:

• 45–60 minutes

Total Time:

• 1 hour 15 minutes

Nutritional Information (per serving):

• Calories: 280
• Protein: 6g
• Sodium: 160mg

Conclusion

Stuffed sweet potatoes with goat cheese, dried cranberries, and rosemary pesto make a delightful dish that’s both flavorful and visually appealing. They’re easy to prepare, nourishing, and versatile enough to be served as a main or side dish. Perfect for holiday gatherings or a special dinner, these stuffed sweet potatoes offer a unique blend of flavors that is sure to be a hit.

Stuffed Sweet Potatoes with Goat Cheese, Dried Cranberries, and Rosemary Pesto

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

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Ingredients

Scale 1x2x3x

For the Stuffed Sweet Potatoes

• 4 medium sweet potatoes, scrubbed
• 4 oz goat cheese, crumbled
• 1/4 cup dried cranberries
• Salt and pepper, to taste

For the Rosemary Pesto

• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup walnuts or pine nuts
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional: 1–2 tsp lemon juice, for added brightness

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and pierce each with a fork several times.
3. Roast the sweet potatoes for 45–60 minutes, or until they are tender when pierced with a knife. Larger potatoes may require extra time.

Step 2: Prepare the Rosemary Pesto

1. While the sweet potatoes are roasting, combine the rosemary, parsley, walnuts (or pine nuts), garlic, and Parmesan cheese in a food processor.
2. Pulse until the mixture is finely chopped.
3. Slowly drizzle in the olive oil while continuing to blend until the pesto reaches a smooth consistency. Taste and adjust with salt, pepper, and a bit of lemon juice if desired.
4. Transfer the pesto to a bowl and set aside.

Step 3: Prepare the Cranberries and Goat Cheese

1. In a small bowl, combine the goat cheese with the dried cranberries. Mix gently to evenly distribute the cranberries.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly.
2. Using a sharp knife, carefully slice each sweet potato down the center lengthwise without cutting all the way through.
3. Gently push on each end to open the potato and create space for the stuffing.

Step 5: Add the Filling

1. Spread about 1 tablespoon of rosemary pesto inside each sweet potato, using a spoon to distribute it evenly.
2. Top the pesto with the goat cheese and cranberry mixture, dividing it evenly among the potatoes.
3. Garnish with additional rosemary or parsley if desired.

• Prep Time: 15 minutes
• Cook Time: 45–60 minutes

Nutrition

• Calories: 280
• Sodium: 160mg
• Protein: 6g