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.
If you like sweet potatoes, also try this recipe for Chicken Sweet Potato Soup.
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Brussels Stuffed Sweet Potatoes
- Yield: 3 - 4 1x
Ingredients
- 3 medium sweet potatoes
- ~ 15 Brussels Sprouts, trimmed and quartered
- 1 – 2 tbsp. coconut oil, melted
- 1/2 cup dried unsweetened cranberries
- 3/4 cup raw pecans
- 1/2 cup crumbled goat cheese
- Dash of sea salt and pepper
Instructions
- Preheat oven to 425ºF.
- 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.
- 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.
- Slice the potatoes lengthwise (not all the way through) and stuff with Brussels, cranberries, pecans and goat cheese. Enjoy!
