We stuffed these spuds with superfoods you'll love!
Fall is here, and sweet potatoes are everywhere. If you’re sick of recycling the same few recipes, why not try something new and exciting, like our Stuffed Sweet Potatoes recipe? These sweet potatoes put a twist on familiar flavors without sacrificing the comfort of autumn ingredients. And because it’s a SkinnyMs. recipe, you know it’s guilt-free! These potatoes are literally bursting with nutrients. That’s because we stuffed these spuds with superfoods like spinach and quinoa for protein, fiber, and essential vitamins and minerals. Plus, we added some sweet and naturally-energizing cranberries. The creamy goat cheese topping adds a delicious tangy zing, along with even more vitamins that you won’t get from traditional cow’s milk cheese.
Not only do these stuffed sweet potatoes bring the unique taste of fall to any dinner menu, but they add unexpected fun to your holiday spread. And since they’re so easy to make, we’re sure you’ll make them one of your go-to recipes this fall. So go ahead, try them today!
Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 tablespoon olive oil
- 1/2 red onion diced
- 1 cup quinoa cooked
- 1/2 cup dried cranberries
- 1 cup spinach chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup goat cheese crumbles
- Preheat oven to 350 degrees. Roast the sweet potatoes for 1 hour. Let the sweet potatoes cool. Meanwhile, heat the olive oil in a pan. Add the onion and saute for 3 to 4 minutes until fragrant. Add all the remaining ingredients except the goat cheese.
- Slice the sweet potatoes down the middle and, using a spoon to indent the potato, fill each half with a quarter of the quinoa mixture. Return the potatoes to the oven for 15 minutes. After removing them from the oven, sprinkle with the goat cheese crumbles and serve!
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What are you most excited to cook this fall season? Let us know in the comments section below!