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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.
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.
Table of Contents
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.
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
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.
Step 4: Fill your baked sweet potatoes with the maple bacon Brussels sprouts and cranberry filling and top with goat cheese.
Recipe FAQs
When it is fork tender. It will be very soft on the inside.
In an airtight container in the fridge for 3-4 days.
You could add walnuts, pecans, or almonds.
Other Fall recipes you’ll love:
Paleo Sausage, Apple, And Chestnut Stuffing
Paleo Pumpkin Pie Chocolate Chip Cookies
❤️ Don’t forget to check out my favorite Thanksgiving recipes here! ❤️
Did you try this recipe? Please leave me a ⭐ review below!
Brussels Sprouts, Bacon, and Cranberry Stuffed Sweet Potatoes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, there is so much delicious going on with these sweet potatoes! I am finally getting into brussel sprouts, and could defiinitely see myself trying this dish. And I absolutely love that you add bacon too…everything is better with bacon, right?! What a perfect meal for the fall/winter months.
Everything IS better with bacon! I couldn’t agree more 🙂
What a great idea! I’m a fan of both sweet potatoes and brussel sprouts, I like the idea of combining these for a healthy dinner. The bacon is the reward for making healthy meal;)
The bacon is totally a reward, especially when it caramelizes in the maple syrup. DROOL.
I would add goat cheese to almost anything! Love the look and flavors of these stuffed sweet potatoes. What a great Thanksgiving dish!
Haha me too! I’m making maple bacon brussels sprouts as a side dish and I’m thinking it would be perfect to make these sweet potatoes for leftovers the next day.
I’ve just recently gotten into sweet potatoes and I’ve been looking for more recipes to spice things up a bit. This sounds perfect!
Then you’ve got to try them! 🙂
Boy, there is a lot of stuff going on in these potatoes and I think it would work well.
It does!! And the extra goat cheese puts it over the top 🙂
We love having stuffed potatoes as a “whole meal” deal. These look fantastic, and the flavour combination is wonderful.
Me too! I can’t stop eating these!
Wow! This looks fabulous! I love stuffed sweet potatoes! Not only are they pretty but they look delicious as well. I can’t wait to try it! Gorgeous photos too!
Thank you!! I’ve been loving all the flavors together.
What kind of bacon is that? It came out awesome. Not that many sugar free options out there. The goat cheese definitely emphasizes the flavors of other ingredients and is a good twist. Filling Tasty and nutritious- all the average healthy person wants or needs on a daily basis.
It’s the maverick ranch bacon without sugar. I got mine at Publix.
These sound absolutely delicious and so so seasonal! I think I’ll be making them next week.
Let me know how you like them!
I’m on a quest to force myself to love brussels sprouts- maybe this one will do it!!! I do love stuffed sweet potatoes- yummmm
Add a little maple syrup and bacon and brussels are transformed! 🙂