Why Make This Recipe
Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan is a delightful dish that combines sweet and savory flavors. It’s a perfect side dish for holiday meals or a cozy weeknight dinner. The sweetness of the sweet potatoes complements the tartness of cranberries, while the orange adds a refreshing twist. Plus, it’s not only tasty but also colorful and nutritious, making it a wonderful addition to your table.
How to Make Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan
Ingredients
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 tbsp maple syrup
- Zest of 1 orange
- 2 tbsp freshly squeezed orange juice
- 1 tsp finely chopped fresh rosemary
- 1/3 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: chopped toasted walnuts for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a lined baking sheet. Bake for 45–50 minutes, or until soft and tender.
- While the sweet potatoes bake, combine cranberries, maple syrup, orange zest, orange juice, and rosemary in a small saucepan over medium heat.
- Simmer the mixture for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
- Once the sweet potatoes are cooked, let them cool slightly, then slice open the tops.
- Gently fluff the flesh with a fork, season with salt and pepper, and drizzle with olive oil.
- Spoon the cranberry-orange mixture over the sweet potatoes and sprinkle with grated Parmesan.
- Return the stuffed sweet potatoes to the oven for 5–7 minutes until the cheese melts.
- Garnish with extra rosemary or chopped walnuts, if desired. Serve warm.
How to Serve Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan
Serve these scrumptious stuffed sweet potatoes warm as a side dish alongside your favorite main courses, like roasted chicken or turkey. They can also be a great vegetarian option for holiday meals. For a more festive touch, garnish them with chopped walnuts to add a nice crunch.
How to Store Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Cranberry and Orange Stuffed Sweet Potatoes with Rosemary and Parmesan
- Choose sweet potatoes that are firm and smooth for the best results.
- Adjust the sweetness to your liking by adding more or less maple syrup to the cranberry mixture.
- Fresh cranberries work best, but frozen can be substituted if that’s what you have on hand.
- Experiment with different cheeses like feta or goat cheese for a different flavor profile.
Variation
You can add other ingredients like cooked quinoa or wild rice to the sweet potato filling for added texture and nutrition. For a spicy kick, try adding a pinch of red pepper flakes to the cranberry mixture.
FAQs
1. Can I use other types of potatoes?
Yes, you can use regular potatoes, but the flavor and texture will be different. Sweet potatoes provide a natural sweetness that complements the filling.
2. Can I make this dish ahead of time?
Yes! You can prepare the stuffed sweet potatoes and store them in the fridge. Just bake them right before serving.
3. What can I do if I can’t find fresh cranberries?
You can use dried cranberries instead. Just soak them in warm water for about 15 minutes to rehydrate before mixing with the other ingredients.
