Cranberry Goat Cheese Stuffed Sweet Potatoes
Sweet potatoes cooked until tender; then mixed with dried cranberries, goat cheese, cinnamon, butter, brown sugar and baked again.
Servings 4
Calories 243kcal
Ingredients
- 2 large sweet potatoes
- 2 ounces crumbled goat cheese
- ½ teaspoon ground cinnamon
- 1 tablespoon butter
- 3 tablespoons milk
- 1 teaspoon light brown sugar
- 2 tablespoons dried cranberries
Instructions
- Start by washing the potato skins by running under warm water and scrub using a vegetable brush.
- Place the potatoes on a microwave-safe plate lined with paper towels and cook 10-15 minutes; depending on the size.
- Flip the potatoes over halfway through cooking or until the potato has softened. The potatoes are done when you can insert the tip of a small knife and it slides in and out easily.
- Remove the potatoes from the microwave 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; then fold in the dried cranberries. 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 in a preheated 350 degree F oven for 15 minutes. If you'd like, you can garnish with additional goat cheese crumbles and dried cranberries.
Notes
*Please read the entire post for additional instructions, tips and/or substitutions.
Nutrition
Calories: 243kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 173mg | Potassium: 600mg | Fiber: 6g | Sugar: 14g | Vitamin A: 24371IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg
