Stuffed Sweet Potatoes

Name: Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 serving
Ingredients: 1/4 cup unsweetened dried cranberries; 2 Tbsp apple cider vinegar; 1/2 Tbsp honey; 1 lemon, zested and juiced; 4 large sweet potatoes; 2 cups chopped kale, packed; 1/2 Tbsp olive oil; 1 pinch salt; 1/4 cup Pepitas

User Reviews

4.0

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings
4
Calories
383 kcal
Course
Side Dish, Main Course
Cuisine
American

Stuffed Sweet Potatoes

Robert Zimmerman

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These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!

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Ingredients

Servings

1/4 cup unsweetened dried cranberries $0.49
2 Tbsp apple cider vinegar $0.07
1/2 Tbsp honey $0.07
1 lemon, zested and juiced $0.58
4 large sweet potatoes $6.88
2 cups chopped kale, packed $1.48
1/2 Tbsp olive oil $0.11
1 pinch salt $0.01
1/4 cup Pepitas $0.44

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Instructions

In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave them all together for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.