Go Back

Cranberry Stuffed Sweet Potatoes

Pin Recipe Print Recipe
Prep Time 5 mins
Cook Time 25 mins

Ingredients
  

  • 2 small to medium sweet potatoes baked and hollowed out
  • ⅛ tsp salt
  • 4 c fresh spinach chopped
  • ½ c fresh cranberries

Instructions
 

  • Preheat the oven to 375°F and line a baking sheet with foil.
  • Lightly coat the foil with nonstick cooking spray.
  • Place the 4 sweet potato halves on a baking sheet, skin side up, and lightly coat with nonstick cooking spray. Sprinkle with salt.
  • Bake at 375°F for 15 minutes.
  • While the sweet potato skins bake, prepare the filling.
  • Lightly coat a large pan with nonstick cooking spray, and preheat over medium-low heat.
  • Add the spinach and sauté until it has wilted.
  • Add in the cranberries.
  • Flip over the sweet potato skins and divide the filling between them.
  • Bake at 375°F for 5-7 minutes. Cool on the pan for 1-2 minutes before serving.

Notes

Tips: To bake and hollow out the sweet potatoes, liberally pierce each with a fork. Place on a microwave-safe plate and microwave on HIGH for 8-10 minutes, flipping the sweet potatoes upside down halfway through, or until fork-tender. Let them rest for 5-10 minutes before scraping out the insides, leaving a 1/4-inch border.