Sweet potatoes cooked until tender; then mixed with cranberry goat cheese, cinnamon, butter, brown sugar and baked again.

While out grocery shopping last week, I noticed a product I hadn't seen before; goat cheese covered in cranberries. It sounded interesting so I purchased it and couldn't wait to experiment with it.

I had been trying to find something new to make with sweet potatoes and since my other twice baked sweet potato recipe still continues to be spread all throughout Pinterest months after posting, I wanted to try another twice-baked version.

How do you make Cranberry Goat Cheese Stuffed Sweet Potatoes?

For this recipe, you'll need sweet potatoes, cranberry goat cheese, ground cinnamon, butter, milk and brown sugar. If you can't find the goat cheese with the cranberries already on them, you can use regular goat cheese and add some dried cranberries too.

Start by washing the potato skins using a vegetable brush and warm water. Place them on a microwave-safe plate lined with paper towels and cook 10-15 minutes, flipping the potatoes over halfway, or until the potato has softened. Use the tip of a sharp knife, it should go in and out smoothly.

Remove the potatoes and carefully cut them in half lengthwise; then scoop out the inside of the potato and place in a bowl. Place the skin shells in an oven safe baking dish or baking sheet.

Add the goat cheese, cinnamon, butter, milk and sugar to the potatoes and mash. I like to use an electric mixer so they're creamy and smooth, but you can use a hand held potato masher if you prefer.

Place the potato mixture back into the potato skin shells and bake for 12-15 minutes.

These Cranberry Goat Cheese Twice Baked Sweet Potatoes reminded me of Fall and thought this would make a great addition to our Thanksgiving menu.

My family; however, did not particularly care for these, though to their defense, they are also not huge fans of goat cheese so you'll just have to be the judge.

These sweet potatoes were sweet and creamy and savory all rolled into one. ~Enjoy!

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Sweet potatoes cooked until tender; then mixed with cranberry goat cheese, cinnamon, butter, brown sugar and baked again.

Cranberry Goat Cheese Stuffed Sweet Potatoes

Carrie's Experimental Kitchen

Sweet potatoes cooked until tender; then mixed with cranberry goat cheese, cinnamon, butter, brown sugar and baked again.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings

Calories 172 kcal

Ingredients

2 Sweet Potatoes
2 oz. Cranberry Goat Cheese
½ tsp. Ground Cinnamon
1 tbsp. Butter
2 tbsp. Milk
1 tsp. Brown Sugar

Instructions

Preheat oven to 350 degrees F.
Wash the potato skins using a vegetable brush and warm water. Place them on a microwave-safe plate lined with paper towels and cook 10-15 minutes, flipping the potatoes over halfway, or until the potato has softened (Use the tip of a sharp knife, it should go in and out smoothly).
Remove the potatoes and carefully cut them in half. Scoop out the inside of the potato and place in a bowl while placing the skin shells in an oven safe baking dish or baking sheet.
Add the goat cheese, cinnamon, butter, milk and sugar to the potatoes and mash. (I like to use an electric mixer so they're smooth). Place the potato mixture back into the potato skin shells and bake for 12-15 minutes.

Notes

*If you can not find the cranberry goat cheese, you can use regular goat cheese and add 2 tablespoons of dried cranberries.

Nutrition

Calories: 172kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 141mgPotassium: 401mgFiber: 4gSugar: 6gVitamin A: 16284IUVitamin C: 3mgCalcium: 71mgIron: 1mg

Keyword sweet potatoes

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*This post contains affiliate links where I am compensated a small fee when you make a purchase using the links provided. Originally shared October 2012/Updated November 2019.