Stuffed sweet potatoes are a family dinner classic: they’re easy to make, they’re simple to serve, and you can put just about anything in the stuffing. The cranberries here add a nice flavor contrast while the spinach is a great way to sneak some more vegetables into your meal.
This recipe calls for pre-baked sweet potatoes; you could do this any way that works for you:
- Put the potatoes in the oven 45 minutes to 1 hour (depending on the size of your potatoes) before you plan to start cooking the chicken; by the time you’re ready to stuff them, they should be done.
- Poke each potato with a fork and bake them in the microwave while you cook the other ingredients
- Seize your opportunity to use up some leftover sweet potatoes that you have from another day.
If your potatoes aren’t already warm, don’t worry; the recipe includes directions for warming them up in the oven.
Even with the spinach in the stuffing, you’ll still want another vegetable side to make this a real Paleo meal. A quick pan of fried onions would be easy to make, or just toss up a big leafy salad and you’ll be ready to eat in no time.
Chicken and Cranberry Stuffed Sweet Potatoes Recipe
Protein: 31g / %
Carbs: 27g / %
Fat: 10g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 sweet potatoes, previously baked
- 2 chicken breasts, diced
- 4 cups fresh spinach, chopped
- ¾ cups fresh cranberries
- 1/4 tsp. ground nutmeg
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat your oven to 375°F.
- Melt some cooking fat in skillet placed over a medium-high heat.
- Cook the diced chicken until just cooked through.
- Add the cranberries to the chicken and cook until soft.
- Add the spinach and nutmeg. Sauté until the spinach has wilted and remove the pan from the heat.
- Place the 4 sweet potatoes on a baking sheet. Slice them open and divide the filling equally among them.
- Season each sweet potato to taste and bake just until everything is warm (about 15 minutes).