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This gorgeous sweet potato dish is really tasty and good for you! It is so full of color – you’ve got orange, green, red and brown, and it’s super nutritious, low fat and low carb. Healthy sweet potatoes are baked in the oven, then stuffed with roasted broccoli, dried cranberries and walnuts. Yum!

You can serve it as a generous side dish alongside a simple main dish like sliced turkey or chicken breast. You can also serve this stuffed sweet potato on its own, as a healthy vegetarian main dish – walnuts are full of protein and this huge stuffed sweet potato will make you full!

I got the idea for this recipe from the stuffed baked sweet potatoes sold in the Whole Foods deli case. It is so much cheaper to make these stuffed sweet potatoes yourself, especially if you are making more than one. And even those this dish looks so fancy, making it is pretty simple as the sweet potatoes and broccoli bake in the oven at the same time.

Why You’ll Love Baked Stuffed Sweet Potatoes with Broccoli, Cranberries, and Walnuts

Bursting with Flavor: These stuffed sweet potatoes combine the natural sweetness of the potatoes with the savory crunch of walnuts, the tanginess of cranberries, and the vibrant taste of broccoli. Every bite is a delightful explosion of contrasting yet complementary flavors that will keep you coming back for more.
Nutrient-Packed and Healthy: This dish is not just delicious but also incredibly nutritious. Sweet potatoes are rich in vitamins A and C, while broccoli adds a dose of fiber and antioxidants. The walnuts contribute healthy fats and protein, making this meal a powerhouse of essential nutrients without sacrificing taste.
Easy to Make: Despite its gourmet appearance, this recipe is surprisingly simple to prepare. With just a few basic steps, you can have a satisfying and impressive meal on the table in no time. It’s perfect for busy weeknights when you want something special without spending hours in the kitchen.
Versatile and Customizable: This recipe is versatile enough to suit various dietary needs and preferences. You can easily adapt it by swapping ingredients or adding your favorite toppings. Whether you’re serving it as a main dish or a side, it’s sure to please everyone at the table.
Perfect for Any Occasion: Whether you’re cooking for a weeknight dinner or a festive gathering, these stuffed sweet potatoes fit the bill. They’re hearty enough to be a main course but also make an elegant side dish for a holiday feast. Their beautiful presentation adds a touch of elegance to any meal.

Ingredients For Baked Stuffed Sweet Potatoes with Broccoli, Cranberries, and Walnuts

Sweet Potatoes – The base of the dish, providing natural sweetness and a hearty, filling texture once baked.
Broccoli – Adds a nutritious, green component with a slightly crisp texture, packed with vitamins and fiber.
Dried Cranberries – Offers a sweet and tangy contrast, complementing the earthy flavors of the sweet potatoes and broccoli.
Walnuts – Contributes a crunchy texture and rich, nutty flavor, enhancing the dish’s overall complexity.
Cinnamon – Adds a warm, sweet spice that enhances the natural sweetness of the potatoes and ties the flavors together beautifully.
Salt – Essential for seasoning, it enhances all the flavors in the dish.
Pepper – Adds a subtle heat and depth, balancing the sweetness from the cranberries and potatoes.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Baked Stuffed Sweet Potatoes with Broccoli, Cranberries, and Walnuts

Baking Sheet – Essential for roasting the sweet potatoes to a soft, tender texture with slightly crispy skin.
Skillet or Sauté Pan – Used to sauté the broccoli, ensuring it is cooked just enough while retaining its vibrant color and slight crunch.
Sharp Knife – Necessary for cutting the sweet potatoes and chopping the broccoli into bite-sized pieces.
Cutting Board – Provides a stable surface for preparing your vegetables safely and efficiently.
Mixing Bowl – Used to toss the broccoli, cranberries, and walnuts together with the olive oil and seasonings before stuffing the sweet potatoes.
Spoon – Helpful for scooping out the insides of the baked sweet potatoes to make room for the stuffing.
Aluminum Foil (optional) – Can be used to line the baking sheet for easier cleanup.

How To Make Baked Stuffed Sweet Potatoes with Broccoli, Cranberries, and Walnuts

Prepare the Sweet Potatoes: Start by washing the sweet potatoes thoroughly, then place them on a baking sheet. Poke them a few times with a fork to allow steam to escape while baking.
Bake the Sweet Potatoes: Pop the sweet potatoes into a preheated oven and bake until they are soft and can easily be pierced with a fork. This usually takes about 45 to 60 minutes.
Cook the Broccoli: While the sweet potatoes are baking, put broccoli on another baking sheet and bake until tender (about 25 minutes), then remove from the oven.
Prepare the Sweet Potatoes for Stuffing: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them open lengthwise, then gently scoop out the flesh and put in a bowl, leaving the skin intact.
Mix the Filling: In a mixing bowl, mash the sweet potato with a potato masher. Combine the sweet potato, broccoli, dried cranberries, and chopped walnuts. Add a sprinkle of cinnamon, salt, and pepper, then toss everything together.
Stuff the Sweet Potatoes: Spoon the broccoli mixture into each sweet potato, packing it in so it’s nice and full. If you like, you can sprinkle a bit more cinnamon or some extra walnuts on top for added flavor and crunch.
Serve and Enjoy: Place the stuffed sweet potatoes back on the baking sheet and return them to the oven for a few more minutes to warm everything through. Serve them hot and enjoy this delicious, nutrient-packed meal!

Serving Suggestions

As a Main Dish: These stuffed sweet potatoes are hearty enough to serve as a main course. Pair them with a simple green salad dressed with a light vinaigrette to balance the sweetness and richness of the potatoes. A side of roasted or steamed vegetables, such as Brussels sprouts or green beans, would also complement the dish nicely.
As a Side Dish: If you’re serving these as a side, they pair wonderfully with roasted chicken, turkey, or pork. The flavors of the cranberries and walnuts work particularly well with these proteins, adding a festive touch to your meal.
For a Holiday Spread: These stuffed sweet potatoes make an excellent addition to a holiday table. Present them on a large platter garnished with fresh herbs, such as rosemary or thyme, to add a touch of elegance. They add both color and a unique flavor profile to your festive feast. See other holiday’s special recipes.
Toppings and Extras: For added texture and flavor, consider sprinkling some crumbled feta or goat cheese over the top before serving. A drizzle of balsamic glaze or honey can also add a delightful finishing touch that enhances the sweetness of the potatoes and cranberries. A Guide to Matching Cheese with Fruit.
Leftover Ideas: If you have leftovers, try slicing the stuffed sweet potatoes and serving them cold over a bed of greens for a hearty salad. They also reheat well, making them a great option for a quick lunch or dinner the next day.

Tips For Success

Choose the Right Sweet Potatoes: Look for medium to large-sized sweet potatoes that are firm and free of blemishes. The size is important because you’ll be stuffing them, so you want enough space inside. Also, the skin should be smooth and free from soft spots.
Don’t Overcook the Broccoli: When sautéing the broccoli, aim for a tender-crisp texture. Overcooking can make it mushy and cause it to lose its bright green color. Keep an eye on it and stir frequently to ensure it cooks evenly.
Perfectly Baked Sweet Potatoes: To get the ideal texture, bake the sweet potatoes until they are fork-tender. This usually takes about 45 to 60 minutes, depending on their size. If you’re in a hurry, you can microwave them for a few minutes before baking to speed up the process, but baking gives the best flavor and texture.
Season Generously: Don’t be afraid to season the filling well. The combination of sweet potatoes, cranberries, and walnuts benefits from a good amount of salt, pepper, and cinnamon to enhance the flavors. Taste the filling before stuffing to make sure it’s seasoned to your liking.
Stuffing the Potatoes: When scooping out the sweet potatoes, leave a bit of the flesh around the edges to keep the skin intact. This will help hold the stuffing in place and prevent the potatoes from collapsing. Mix the scooped-out potato flesh back into the stuffing for added texture and flavor.
Make Ahead and Reheat: This recipe is great for meal prep. You can bake the sweet potatoes and prepare the filling ahead of time. Store them separately in the fridge, and when you’re ready to serve, stuff the potatoes and bake them for 10-15 minutes until heated through. This makes it a convenient option for busy weeknights or when entertaining guests.
Presentation Matters: For a beautiful presentation, garnish the stuffed sweet potatoes with a sprinkle of fresh herbs, such as parsley or thyme, and a drizzle of balsamic glaze. This adds a pop of color and elevates the dish to make it look as good as it tastes.
Customize to Your Taste: Feel free to adjust the ingredients to suit your preferences. You can swap out the cranberries for raisins or dried cherries, or use pecans instead of walnuts. Adding a sprinkle of cheese, such as feta or goat cheese, can also bring a new dimension to the dish.

Following these tips will help you create a delicious and visually appealing dish that’s sure to impress your family and friends.

Variations and Substitutions

Different Nuts: If you’re not a fan of walnuts or have a nut allergy, you can easily swap them out. Pecans, almonds, or even sunflower seeds make great alternatives. Pecans add a similar crunch with a slightly sweeter taste, while almonds provide a firmer texture and a mild flavor.
Alternative Sweeteners: If you want to switch up the flavor profile, consider using maple syrup or honey as a sweetener. Drizzling a bit of maple syrup over the stuffed sweet potatoes before baking adds a rich, earthy sweetness that complements the natural flavors of the dish.
Cheese Lovers: For a cheesy twist, try adding crumbled feta, goat cheese, or blue cheese on top of the stuffing before the final bake. These cheeses add a creamy, tangy contrast to the sweetness of the potatoes and cranberries, making the dish even more indulgent.
Vegetable Variations: While broccoli is a great choice for this recipe, you can experiment with other vegetables as well. Brussels sprouts, kale, or spinach can be sautéed and used as a substitute for broccoli. Each of these greens brings its own unique texture and flavor to the dish.
Fruit Substitutes: If cranberries aren’t your favorite, or if you want to try something new, consider using raisins, dried cherries, or chopped dried apricots. These dried fruits add different levels of sweetness and tanginess, allowing you to customize the flavor to your liking.
Spice It Up: For those who enjoy a bit of heat, add a pinch of cayenne pepper or chili flakes to the filling. This will introduce a spicy kick that contrasts nicely with the sweetness of the other ingredients. If you prefer a more complex spice blend, try adding a sprinkle of ground cumin or smoked paprika for a smoky depth.
Vegan and Dairy-Free Options: This recipe is naturally vegan, but if you want to ensure it stays dairy-free, skip any cheese or butter additions. Instead, you can enhance the flavor with a drizzle of olive oil or a dollop of dairy-free yogurt on top of the stuffed sweet potatoes.
Meaty Additions: If you want to make this dish more substantial or cater to meat lovers, consider adding cooked bacon bits, crumbled sausage, or shredded chicken to the stuffing. These protein-packed options turn the dish into a more filling and savory meal.
Grain Add-Ins: To make this dish even heartier, you can mix in cooked quinoa, brown rice, or farro with the stuffing. These grains add texture, additional nutrients, and make the dish more filling, perfect for a main course.

These variations and substitutions allow you to tailor the recipe to suit your dietary preferences, ingredient availability, or flavor cravings, making it a versatile dish that you can enjoy in many different ways.

Storage and Reheating

Storing Leftovers: If you have leftovers, let the stuffed sweet potatoes cool to room temperature before storing. Place them in an airtight container to keep them fresh. They can be stored in the refrigerator for up to 3-4 days.
Freezing for Later: You can also freeze these stuffed sweet potatoes for longer storage. Wrap each stuffed potato tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to eat, thaw them in the refrigerator overnight before reheating.
Reheating in the Oven: To reheat the stuffed sweet potatoes, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat them in the oven for about 15-20 minutes, or until they are warmed through.
Microwave Reheating: For a quicker option, you can reheat the stuffed sweet potatoes in the microwave. Place one stuffed potato on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on high for about 2-3 minutes, or until warmed through. Keep in mind that the texture might be slightly softer compared to oven reheating.
Avoiding Sogginess: To prevent the sweet potatoes from becoming soggy during storage or reheating, avoid adding too much moisture to the filling when initially preparing them. Additionally, when reheating, you can place them in the oven uncovered for the last few minutes to help restore some crispiness to the potato skin.
Reviving the Flavor: If the stuffed sweet potatoes seem a bit dry after reheating, you can drizzle a little olive oil, melted butter, or a splash of balsamic glaze over the top before serving. This will enhance the flavors and add some moisture back into the dish.

Following these storage and reheating tips will help you maintain the delicious taste and texture of your baked stuffed sweet potatoes, so you can enjoy them even after the initial meal.

Frequently Asked Questions

Can I make these stuffed sweet potatoes ahead of time?

Yes, you can absolutely make these ahead of time! You can prepare the sweet potatoes and the filling separately, then store them in the refrigerator for up to 2 days. When you’re ready to serve, stuff the sweet potatoes with the filling and bake them in the oven at 350°F (175°C) for about 15-20 minutes, or until they are heated through. This makes it a convenient dish for meal prep or when you’re hosting guests and want to minimize last-minute cooking.

Are there any other vegetables I can use instead of broccoli?

Definitely! This recipe is quite versatile, and you can substitute the broccoli with other vegetables like Brussels sprouts, spinach, kale, or even bell peppers. Just be sure to cook the vegetables until they are tender but still have a bit of bite to them. Each vegetable brings its own unique flavor and texture to the dish, so feel free to experiment with your favorites.

How do I make this recipe nut-free?

If you need to make this recipe nut-free, you can simply omit the walnuts. To maintain a similar crunchy texture, you can substitute the walnuts with seeds such as sunflower seeds or pumpkin seeds. These alternatives will still provide a nice crunch and a bit of extra nutrition without the nuts.

Can I add protein to this dish?

Yes, adding protein is a great way to make this dish more filling. You can mix in cooked chicken, turkey, or crumbled sausage with the stuffing. For a vegetarian option, consider adding cooked quinoa, lentils, or chickpeas. These additions not only make the meal heartier but also introduce new flavors and textures.

What’s the best way to reheat leftovers without drying them out?

The best way to reheat these stuffed sweet potatoes without drying them out is in the oven. Preheat your oven to 350°F (175°C) and place the potatoes on a baking sheet. Cover them loosely with aluminum foil and bake for 15-20 minutes, or until heated through. If you’re short on time, you can also use the microwave. Just place a stuffed potato on a microwave-safe plate, cover it, and heat for 2-3 minutes. To restore some crispiness to the skin, uncover the potatoes during the last few minutes of reheating in the oven.

Can I freeze these stuffed sweet potatoes?

Yes, these stuffed sweet potatoes freeze very well. After they’ve cooled completely, wrap each one tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to eat them, thaw the potatoes in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.

How can I make this recipe vegan?

This recipe is already naturally vegan as long as you use plant-based ingredients like olive oil instead of butter. If you want to add more flavor, consider drizzling a little balsamic glaze or adding a sprinkle of nutritional yeast on top for a cheesy flavor without the dairy. Just be mindful of any optional toppings or additions you might choose to ensure they are also vegan.

What can I serve with these stuffed sweet potatoes?

These stuffed sweet potatoes are quite versatile when it comes to pairing with other dishes. They work well as a main dish alongside a simple green salad or roasted vegetables. If you’re serving them as a side, they pair beautifully with roasted chicken, turkey, or pork. For a holiday meal, they add a festive touch and go well with other seasonal dishes like stuffing or cranberry sauce.

Other Easy Sweet Potato Recipes

Ground Turkey and Sweet Potato Skillet: This hearty dish combines lean ground turkey with sweet potatoes for a balanced and nutritious meal. Perfect for a quick weeknight dinner, it’s packed with flavor and easy to customize with your favorite vegetables and seasonings.

Easy Boiled Sweet Potatoes Recipe: Learn how to boil sweet potatoes to perfection with this simple method. Boiled sweet potatoes are soft, tender, and ideal for mashing, pureeing, or adding to your favorite recipes.

Fluffy Sweet Potato Souffle Recipe: This light and fluffy sweet potato souffle is the perfect side dish for any holiday meal. Topped with a crunchy pecan streusel, it’s a crowd-pleaser that combines sweetness and a hint of spice.

Air Fryer Roasted Sweet Potatoes and Apples: This delicious and healthy side dish combines the natural sweetness of apples and sweet potatoes, roasted to perfection in the air fryer. A perfect blend of sweet and savory flavors with a crispy texture.

Crispy Air Fryer Sweet Potato Wedges: These air fryer sweet potato wedges are crispy on the outside and tender on the inside. Seasoned with your favorite spices, they make the perfect healthy side or snack.

Homemade Air Fryer Sweet Potato Chips: Make your own crispy sweet potato chips in the air fryer with this easy recipe. These chips are a healthier alternative to store-bought versions, with no added oils and plenty of crunch.

Perfectly Roasted Air Fryer Diced Sweet Potatoes: These air fryer diced sweet potatoes are a quick and easy side dish, roasted to crispy perfection. They’re versatile, delicious, and pair well with a variety of main dishes.

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