Broccoli and Walnut Stuffed Sweet Potatoes


I have a serious addiction to sweet potatoes. I could eat them a million different ways. Most people usually have them as a side dish with their main course but here is a recipe where you can make the sweet potato your main course. This sweet potato has walnuts in it which is the main source of protein and healthy fat. Yes please! You can even make them ahead of time and they reheat beautifully. Perfect for all of my meal preppers out there. 


Broccoli and Walnut Stuffed Sweet Potatoes
Serves 4
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  1. 4 sweet potatoes, washed and dried
  2. 1/4 cup dried cranberries
  3. 1/4 cup walnuts
  4. 1 cup broccoli
  5. 1/4 teaspoon cinnamon
  6. 1/8 teaspoon ground black pepper
  7. a pinch of Pink Himalayan Sea Salt
  8. 1/8 teaspoon garlic powder
  1. Bake your sweet potatoes in a 400° oven until tender. Or microwave them depending on your style!
  2. Let the sweet potatoes cool enough so you can handle them without burning your hands. When they are cool scrap out the sweet potatoes from the skin into a bowl but leave a thin layer of flesh inside the skin because you are going to be stuffing them back up! Mash the sweet potato flesh with a fork.
  3. Chop the broccoli and walnuts finely. Add the broccoli and walnuts to the mashed sweet potato flesh, cranberries, cinnamon, garlic powder, sea salt and black pepper in the bowl. Stir until combined. Stuff the sweet potato skins with the mixture.
  4. Bake in the oven for 20 minutes.
  5. Enjoy!

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