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Pecan, Cranberry, Apple & Goat Cheese Stuffed Sweet Potatoes
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Description
Roasted Hasselback sweet potatoes stuffed with pecans, cranberries and goat cheese. Just in time for the holidays.
Ingredients
- 4 whole Yams Or Sweet Potatoes
- ½ cups Honeycrisp Apples, Chopped
- ½ cups Dried Cranberries
- ½ teaspoons Cinnamon
- ¼ cups Maple Syrup
- ½ cups Goat Cheese Crumbled
- ½ cups Roasted Pecans
Preparation
Preheat oven to 450ºF.
Wash and scrub sweet potatoes. Make a cut going 1/3 of the way down to the bottom of each of the potatoes (make sure you don’t cut all the way through). Continue with the cuts, spacing about every 1/4″. Put potatoes onto a baking sheet. Bake for 45-50 minutes until potatoes are cooked all the way through.
Meanwhile, in a skillet add apples, cranberries, cinnamon and syrup. Let the mixture simmer for 5 minutes so apples get tender/crisp. Remove from heat.
Once potatoes are finished, top each with apples and cranberry mixture, goat cheese and pecans. Make sure to stuff some of the filling in between the potato layers.
Enjoy!
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