Fall brings with it the perfect opportunity to enjoy cozy, hearty dishes that warm you from the inside out. These Stuffed Sweet Potatoes with Kale, Cranberries, and Goat Cheese are a wonderful addition to any autumn meal. Packed with nutrient-rich kale, tangy dried cranberries, and creamy goat cheese, these stuffed sweet potatoes are a perfect blend of sweet, savory, and earthy flavors. A drizzle of maple syrup over the top adds just the right touch of seasonal sweetness, making this dish ideal for fall or even a holiday gathering.
Ingredients:
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 4 cups kale, chopped (stems removed)
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 2 tbsp maple syrup
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- 1/4 cup chopped pecans or walnuts (optional for crunch)
Preparation:
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork, then place them on a baking sheet lined with parchment paper. Roast the sweet potatoes for 45-55 minutes, or until they are soft and tender when pierced with a fork.
Step 2: Sauté the Kale
While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Add the chopped kale to the skillet and cook for 4-5 minutes, stirring frequently, until the kale wilts and becomes tender. Season with a pinch of salt and pepper. Remove from heat and set aside.
Step 3: Prepare the Stuffing
In a small bowl, mix together the sautéed kale and dried cranberries. If desired, add chopped pecans or walnuts to the mixture for extra texture and flavor. This stuffing will complement the sweet and earthy flavor of the roasted sweet potatoes.
Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are done roasting, let them cool slightly. Slice each sweet potato lengthwise down the center, but not all the way through, creating a pocket for the filling. Gently push the sides of the sweet potato to open it up and fluff the insides with a fork.
Spoon the kale and cranberry mixture into each sweet potato, stuffing them generously. Top each stuffed sweet potato with crumbled goat cheese.
Step 5: Drizzle with Maple Syrup
To add a seasonal sweetness that ties the dish together, drizzle about 1/2 tablespoon of maple syrup over each stuffed sweet potato. The combination of tangy goat cheese, tart cranberries, and sweet maple syrup creates a perfectly balanced flavor profile.
Step 6: Serve
Serve the stuffed sweet potatoes warm, garnished with additional goat cheese crumbles and a sprinkle of chopped nuts if desired. The soft, sweet flesh of the potatoes paired with the savory kale, tart cranberries, and creamy goat cheese makes this dish an impressive and flavorful fall or holiday side.
Cooking Notes:
- Roasting Time: The roasting time for sweet potatoes can vary depending on their size. Make sure to check them at the 45-minute mark to ensure they don’t overcook. They should be soft and easy to fluff with a fork.
- Goat Cheese Alternatives: If goat cheese isn’t your favorite, feta or blue cheese can be used as a substitute. Each will bring its own unique flavor to the dish, though goat cheese provides the creamiest texture.
- Nut-Free Option: For those with nut allergies, you can omit the pecans or walnuts and add sunflower seeds or pumpkin seeds for a nut-free crunch.
Serving Suggestions:
These Stuffed Sweet Potatoes with Kale, Cranberries, and Goat Cheese are incredibly versatile and can be served as a main dish for a light meal or as a side for a more elaborate dinner. They’re especially perfect for Thanksgiving or other fall gatherings where seasonal ingredients shine. Pair them with roasted chicken or turkey, or serve alongside a big autumn salad for a vegetarian option.
This dish can also be part of a meal prep plan. You can roast the sweet potatoes in advance and reheat them when ready to stuff and serve.
Tips:
- Prepping Ahead: You can prepare the stuffing mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply roast the sweet potatoes and assemble the dish.
- Balance the Flavors: The sweetness of the maple syrup and cranberries is balanced by the tang of the goat cheese. If you prefer a slightly more savory dish, you can reduce the amount of maple syrup or use it as a dipping sauce instead of drizzling directly over the potatoes.
- Reheating Leftovers: If you have leftovers, reheat the stuffed sweet potatoes in the oven at 350°F (175°C) for 10-15 minutes to maintain the texture of the roasted potatoes and the filling.
Prep Time:
15 minutes
Cooking Time:
45-55 minutes
Total Time:
1 hour 10 minutes
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 9 g
- Sodium: 230 mg
Stuffed Sweet Potatoes with Kale, Cranberries, and Goat Cheese
- Total Time: 1 hour 10 minutes
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 4 cups kale, chopped (stems removed)
- 1/3 cup dried cranberries
- 1/3 cup crumbled goat cheese
- 2 tbsp maple syrup
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- 1/4 cup chopped pecans or walnuts (optional for crunch)
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork, then place them on a baking sheet lined with parchment paper. Roast the sweet potatoes for 45-55 minutes, or until they are soft and tender when pierced with a fork.
Step 2: Sauté the Kale
While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. Add the chopped kale to the skillet and cook for 4-5 minutes, stirring frequently, until the kale wilts and becomes tender. Season with a pinch of salt and pepper. Remove from heat and set aside.
Step 3: Prepare the Stuffing
In a small bowl, mix together the sautéed kale and dried cranberries. If desired, add chopped pecans or walnuts to the mixture for extra texture and flavor. This stuffing will complement the sweet and earthy flavor of the roasted sweet potatoes.
Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are done roasting, let them cool slightly. Slice each sweet potato lengthwise down the center, but not all the way through, creating a pocket for the filling. Gently push the sides of the sweet potato to open it up and fluff the insides with a fork.
Spoon the kale and cranberry mixture into each sweet potato, stuffing them generously. Top each stuffed sweet potato with crumbled goat cheese.
Step 5: Drizzle with Maple Syrup
To add a seasonal sweetness that ties the dish together, drizzle about 1/2 tablespoon of maple syrup over each stuffed sweet potato. The combination of tangy goat cheese, tart cranberries, and sweet maple syrup creates a perfectly balanced flavor profile.
Step 6: Serve
Serve the stuffed sweet potatoes warm, garnished with additional goat cheese crumbles and a sprinkle of chopped nuts if desired. The soft, sweet flesh of the potatoes paired with the savory kale, tart cranberries, and creamy goat cheese makes this dish an impressive and flavorful fall or holiday side.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
Nutrition
- Calories: 350 kcal
- Sodium: 230 mg
- Protein: 9g