by: Suellen Pineda, RDN, CDN
These stuffed sweet potatoes are the perfect accompaniment to your Thanksgiving dinner. They are sweet, filling, nutritious and overall a great side dish to serve your family and friends.
Type: side dish
Difficulty: not too tricky
Prep time: 30 minutes
Cook time: 40 minutes
3 medium size sweet potatoes, washed, dried and cut lengthwise (look for uniform shaped ones)
Olive oil, for brushing sweet potatoes
1 medium apple, peeled, cored and diced
½ cup dried cranberries (Craisins)
¾ cup apple cider (¼ plus ½ cup)
3 Tbsp. unsalted butter, 2 and 1 separately
1 cinnamon stick
½ cup unsalted walnuts, crushed
1 tsp. pumpkin spice
Preheat oven at 400F
Brush sweet potato halves with olive oil on all sides
Pierce with a fork and place cut side down on baking sheet
Bake for about 35-40 minutes or until tender
In a small pot, combine diced apple, one tablespoon of butter, ¼ cup apple cider, cinnamon stick and craisins.
Cook over low heat, stirring with a wooden spoon until apples are soft but still keep their shape. (About 15-20 minutes).
Remove from heat.
While the potatoes are still warm, carefully scoop out the flesh of the sweet potatoes, trying to leave skin intact. Combine sweet potatoes flesh with remaining butter (2 Tbsp.), pumpkin spice, and remaining apple cider (½ cup). Mash sweet potatoes with a fork or potato masher.
Fold in apple mixture.
Stuff each sweet potato skin with the prepared mixture and bake uncovered for 10 – 15 minutes at 350 F.
Carefully remove sweet potatoes from oven, sprinkle crushed walnuts and place under broiler for about a minute. Be careful not to burn the walnuts.
Suellen is a Registered Dietitian Nutritionist based in the Rochester, NY area. Connect with her at suellenpinedaRDN@gmail.com or follow her on Instagram at @Suellen_Pineda