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These stuffed sweet potatoes are filled with delicious maple bacon Brussels sprouts, dried cranberries and goat cheese. They make for a delicious Fall or Thanksgiving side dish.

Stuffed sweet potatoes with brussels sprouts, bacon, cranberries and goat cheese.

Say hello to the ultimate stuffed baked sweet potatoes! I’m in love with them because they are filled with crispy maple Brussels sprouts, bacon, dried cranberries, and goat cheese. NOM. 

It’s a fun way to make and eat sweet potatoes. If you like sweet potato recipes, try my Pumpkin Sweet Potato Soup, Broccoli Carrot Goat Cheese Quiche, or my Dairy-free Sweet Potato Broccoli Soup.

What makes this recipe great

  • It is a unique way to serve baked sweet potatoes.
  • It is very Fall and festive and can be made for Thanksgiving.
  • The combination of sweet potato and crispy brussels sprouts is delicious!
  • It is a gourmet side dish that is easier to make than you’d think.
Brussel sprout sweet potato cranberry recipe in baked potato form.

Recipe ingredients

  • Sweet potatoes– make sure they are large enough to cut in half and stuff.
  • Bacon– a good quality nitrate-free bacon is great here.
  • Brussels sprouts– these will be cut in half of fourths depending on the size.
  • Maple syrup– make sure to use pure maple syrup.
  • Water– this is used to cook the brussels sprouts.
  • Dried cranberries– these add a nice sour sweetness to the dish.
  • Goat cheese crumbles– this tastes great in this dish. You can omit it to easily and quickly keep the recipe dairy-free and Paleo.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Brussels sprouts, bacon, cranberry filling in a pan.
Steps 1-3

Step 1: Bake the sweet potatoes in the oven for an hour.

Step 2: Cook the bacon until crispy.

Step 3:  Make the maple bacon Brussels sprouts and cranberries filling.

Baked sweet potatoes stuffed with maple bacon brussels sprouts, cranberries and goat cheese.
Step 4

Step 4: Fill your baked sweet potatoes with the maple bacon Brussels sprouts and cranberry filling and top with goat cheese.

Recipe FAQs

How do you know if the baked sweet potato is done?

When it is fork tender. It will be very soft on the inside.

How do you store these stuffed sweet potatoes?

In an airtight container in the fridge for 3-4 days.

What else can you add to these potatoes?

You could add walnuts, pecans, or almonds.

Sweet potato brussel sprouts cranberries all in stuffed potato form.

Other Fall recipes you’ll love:

❤️ Don’t forget to check out my favorite Thanksgiving recipes here! ❤️

Did you try this recipe? Please leave me a ⭐ review below!

5 from 5 votes

Brussels Sprouts, Bacon, and Cranberry Stuffed Sweet Potatoes

Servings: 4 people
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Primal Stuffed Sweet Potatoes with Maple Bacon Brussels Sprouts & Cranberries | Perchance to Cook, www.perchancetocook.com
A delicious Fall inspired stuffed baked sweet potato recipe.


  • 4 large sweet potatoes
  • 5 strips of nitrate-free bacon
  • 1 pound brussels sprouts, , cut into fourths
  • 2 tsp olive oil
  • 4 Tbs maple syrup
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 4 Tbs water
  • ¼ cup dried cranberries
  • goat cheese crumbles


  • Preheat oven to 450 degrees F. Line a large cookie sheet with tin foil.
  • Wash sweet potatoes and dry well. Poke sweet potatoes all over with a fork. Bake for one hour, flipping the sweet potatoes half way through. You’ll know they are done because you can easily stab them with a knife.
  • After flipping the sweet potatoes over, start cooking the maple bacon brussels sprouts and cranberries filling.
  • Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover in another paper towel. Heat in the microwave for 3 minutes. Check on the bacon and cook for 2 more minutes, until crispy. Once the bacon cools, cut into bite sized pieces and set aside.
  • Put the olive oil into a large frying pan and heat over medium-high heat. Add the brussels sprouts to the pan. Cover them with 2 Tablespoons of maple syrup, salt, pepper and 2 Tablespoons of water. Mix. Once the liquid boils, reduce the heat to medium. Let the brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates, about 7 minutes.
  • Then, add the bacon, 2 Tablespoons of maple syrup, and 2 Tablespoons of water and let them cook, stirring every so often, for 4-5 minutes.
  • Increase stovetop heat to medium-high, and cook for 6-8 more minutes. Mix every so often; you want the Brussels sprouts to get crispy at this point. Once they get crispy, mix more often; stop when desired crispiness is reached. Turn the stovetop heat off, and add dried cranberries. Mix.
  • Cut open the sweet potatoes, fill with the maple bacon brussels sprouts and cranberries filling. Top with goat cheese.


Feel free to add walnuts, pecans, or almonds to these stuffed potatoes as well!


Calories: 438kcalCarbohydrates: 98gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 316mgPotassium: 1636mgFiber: 15gSugar: 34gVitamin A: 49091IUVitamin C: 105mgCalcium: 173mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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  1. OMG! These look sooooo good. I love sweet potatoes but had not thought to add brussel sprouts to them. Thanks for sharing!