Super Stuffed Sweet Potatoes

Jump to Recipe

If you’re looking for a new side dish or appetizer recipe to bring your next holiday dinner with family or potluck with friends, you’ve come to the right place. Introducing our Super Stuffed Sweet Potatoes, a tasty dish that will certainly impress your guests.  

To start, preheat your oven to 400 °F. While your oven heats up, begin slicing up the sweet potatoes lengthwise and hollow out the skins. Separate the potato skin from the flesh and save these for later.  

To make the flavorful dressing for the recipe. Turn on your food processor and blend lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Next, slowly drizzle olive oil into the processor.  

Now it’s time to use the potato flesh you saved from earlier. In a large mixing bowl, combine the potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. These ingredients are not only tasty and crunchy, but they’re rich in antioxidants and nutrients. Add ½ cup of dressing and stir into your mixing bowl.  

Stuff the potato skins you saved earlier with the potato mixture you just made. The finishing touches are topping the potatoes with parmesan cheese and baking until the cheese is melted.  

These Super Stuffed Sweet Potatoes are scrumptious and packed with flavor. Serve them along with your Thanksgiving turkey or enjoy them on their own.  

 

Directions:

1. Preheat oven to 400°.
2. Slice potatoes lengthwise and hollow out skins. Reserve skins and insides separately.
3. In a food processor, combine lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Slowly drizzle in olive oil until emulsified. Reserve.
4. In a large mixing bowl, combine sweet potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. Add ½ cup dressing and stir to combine.
5. Stuff reserved potato skins with potato mixture. Top with parmesan cheese and bake for 5 minutes or until cheese is melted.

TIP: Use any leftover dressing on your favorite salad; it will store up to one week, refrigerated.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen