Brussels Stuffed Sweet Potatoes


Loaded potatoes are a favorite of many! Try this twist with sweet potatoes, roasted Brussels Sprouts, cranberries, pecans and goat cheese for flavor packed goodness.

Brussels Stuffed Sweet Potatoes
Serves: 3 - 4
  • 3 medium sweet potatoes
  • ~ 15 Brussels Sprouts, trimmed and quartered
  • 1 - 2 tbsp. coconut oil, melted
  • ½ cup dried unsweetened cranberries
  • ¾ cup raw pecans
  • ½ cup crumbled goat cheese
  • Dash of sea salt and pepper
  1. Preheat oven to 425ºF.
  2. Wash and dry sweet potatoes. Poke with a fork all over and place on a baking sheet. Bake for ~ 1 hour (or until tender through when pierced) - flipping once half way.
  3. Toss Brussels with coconut oil and spread on a parchment lined baking sheet. Sprinkle with salt and pepper. If you have space in your oven, cook Brussels during the last 15 - 20 minutes of sweet potato bake time. If not, as soon as the sweet potatoes are done, place the Brussels in the oven for 15 - 20 minutes while the potatoes slightly cool.
  4. Slice the potatoes lengthwise (not all the way through) and stuff with Brussels, cranberries, pecans and goat cheese. Enjoy!


You might also like

1 Comment

Leave a Reply