Savory Herb-Stuffed Sweet Potatoes with Cranberry Pecan Topping

• 6 medium sweet potatoes (about 3 pounds), scrubbed
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup baby spinach, chopped
• 1/3 cup cream cheese, softened
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 cup dried cranberries, chopped
• 1/3 cup pecans, roughly chopped
• 1 tablespoon maple syrup
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C). Lightly prick sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes, until tender when pierced with a fork.
2. While the sweet potatoes roast, heat olive oil in a medium skillet over medium heat. Add chopped onion and cook for 4-5 minutes until translucent.
3. Add minced garlic, dried sage, and dried thyme to the skillet. Cook for another 1-2 minutes until fragrant. Stir in chopped spinach and cook until just wilted, about 1-2 minutes.
4. Remove skillet from heat. Stir in cream cheese, salt, and black pepper until creamy and well combined. Set aside.
5. In a small bowl, mix chopped dried cranberries, chopped pecans, maple syrup, and melted butter. Toss gently to combine and set aside.
6. When the sweet potatoes are cool enough to handle, slice them lengthwise down the center without cutting all the way through. Using a spoon, gently scoop some of the flesh into a mixing bowl, leaving a 1/4 inch border to maintain the shape.
7. Mix the scooped sweet potato flesh into the cream cheese and spinach mixture. Spoon the stuffing back evenly into each sweet potato.
8. Top each stuffed sweet potato with the cranberry pecan mixture. Return to the oven and bake for an additional 10 minutes to warm through and slightly caramelize the topping. Serve warm.

Chef tips

• For a vegan version, substitute cream cheese with a plant-based option like cashew cream.
• If you prefer a smoother filling, mash the sweet potato flesh before mixing with the other ingredients.
• Pecans can be swapped with walnuts or almonds based on preference or allergies.
• To save time, sweet potatoes can be baked earlier in the day and assembled just before serving.