Walnut and Cranberry Stuffed Sweet Potatoes


This is a great way to have healthy sweet potatoes and a wonderful alternative to sweet potato casserole.



  • 4 large sweet potatoes, unpeeled
  • 1 T olive oil
  • 1/2 C minced onion
  • 1/2 C chopped walnuts
  • 1/2 C sweetened dried cranberries
  • 1 T margarine/butter
  • 1 T pure maple syrup
  • salt
  • 1/4 tspn black pepper


1.  Pierce potatoes and place on oiled baking sheet.   Place in 425 degree oven, preheated.  Bake until soft, approximately 1 hour.

2.  When cool enough to handle, cut the potatoes in half lengthwise.  Leaving the shells and 1/4 inch wide perimeter of the flesh intact, scoop out the middle of the potatoes.  Place in bowl and mash well and set aside

3.  In a large skillet, heat oil over medium heat.  Add onions, cook until softened.  Stir in walnuts, cranberries and margarine.  Add mixture to mashed sweet potatoes.

4.  Add maple syrup and add salt and pepper to taste.  Mix well.

5.  Fill potato  shells with filling. Place on baking sheet and bake until potatoes heated through, about 15 minutes.

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