Cranberry Orange Stuffed Sweet Potatoes with Rosemary and Parmesan These stuffed sweet potatoes are the perfect balance of sweet, savory, and herby. Roasted until tender, then filled with bright cranberry-orange flavors, fragrant rosemary, and salty Parmesan — they’re ideal for holidays or a cozy fall dinner.
📝 Ingredients (Serves 4)
4 medium sweet potatoes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
🍊 Cranberry Orange Filling
¾ cup dried cranberries
Zest of 1 orange
2 tbsp fresh orange juice
1 tbsp honey (or maple syrup)
1 tsp fresh rosemary, finely chopped
¼ cup grated Parmesan cheese
1 tbsp butter (optional for richness)
👩🍳 Instructions 1️⃣ Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Scrub sweet potatoes, pat dry, and pierce a few times with a fork.
Rub with olive oil, salt, and pepper.
Bake directly on rack or lined tray for 45–60 minutes, until fork-tender.
2️⃣ Prepare the Filling
In a small bowl, mix cranberries, orange zest, orange juice, honey, rosemary, and Parmesan.
Let sit 5–10 minutes so cranberries soften slightly.
3️⃣ Stuff & Finish
Slice sweet potatoes open lengthwise.
Fluff the inside gently with a fork.
Add a small pat of butter if desired.
Spoon cranberry mixture over the top.
Sprinkle extra Parmesan.
4️⃣ Optional Broil
Broil for 2–3 minutes until Parmesan lightly melts and edges turn golden.
✨ Flavor Variations
✔ Add toasted pecans or walnuts for crunch ✔ Swap Parmesan for crumbled goat cheese ✔ Add a pinch of chili flakes for heat ✔ Drizzle with balsamic glaze before serving
🍽 Make-Ahead Tip
Roast sweet potatoes earlier in the day and refrigerate. Reheat and stuff just before serving.
