Brussels Sprouts, Bacon, and Cranberry Stuffed Sweet Potatoes
A delicious Fall inspired stuffed baked sweet potato recipe.
Servings: 4 people
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
Feel free to add walnuts, pecans, or almonds to these stuffed potatoes as well!
Nutrition
Calories: 438kcal | Carbohydrates: 98g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 316mg | Potassium: 1636mg | Fiber: 15g | Sugar: 34g | Vitamin A: 49091IU | Vitamin C: 105mg | Calcium: 173mg | Iron: 4mg