Maple Cinnamon Quinoa Stuffed Sweet Potatoes

Maple Cinnamon Quinoa Stuffed Sweet Potatoes

5 comments

Maple Cinnamon Quinoa Stuffed Sweet Potato

Brrr….it’s not snowing right now, but they are calling for a wintery mix tonight (Thursday) in Atlanta.  Right now, it’s just gray skies, windy, and rainy.  Not a pretty combination if you have to get out, but the perfect combo for curling up in front of the fireplace with a cup of hot tea and a book.  Not that my kids and puppy will allow that, but it sure does sound nice.  A little daydreaming never hurt.  :)

Time for something warm and comforting for dinner in this winter storm.  I chose sweet potatoes because they are so easy to make.  They take some time to bake, but it doesn’t require me to do anything…the oven does all the work.  Once they are done, cut it open and stuff it full of whatever you like, and voila – dinner is served!  Your options are endless with stuffed sweet potatoes – leftover chili, red beans and quinoa, or the topping on the chipotle sweet potato skins for something savory, or sweet potato apple kale quinoa salad or this recipe maple cinnamon quinoa with pecans and cranberries for something a little sweeter.

When it’s cold I crave maple cinnamon flavors, and that is how this dinner was created. The sweet potatoes baked in the oven, and quinoa was made ahead and stored in the refrigerator, so this only took me about 10 minutes of hands on time!  I love when dinner is healthy and quick!

Enjoy and stay warm!

Maple Cinnamon Quinoa Stuffed Sweet Potatoes
5.0 from 4 reviews
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Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Serves: 2 – 3
Ingredients
  • 1 large, or 2 small sweet potatoes
  • 1/2 cup quinoa, cooked according to package
  • 2 tsp coconut oil
  • 1/4 cup pecans, chopped
  • 1/4 cup cranberries
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon
  • pinch of salt
  • coconut butter
Instructions
  1. Roast sweet potatoes at 350 until fork tender, about 50 min
  2. In a small skillet over medium heat, add the coconut oil
  3. Once it is melted, add the pecans. Toast them for 5 mins, stirring often.
  4. Add quinoa, cranberries, cinnamon, salt and maple syrup to the skillet. Mix everything together, and remove from heat.
  5. Once sweet potato has cooled slightly, cut down the middle.
  6. Add a little coconut butter (or other butter) to the inside and stuff with quinoa.
  7. Serve immediately.

 

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5 comments… read them below or add one

Lisa January 26, 2013 at 10:07 am

Victoria,
This sweet potato recipe was delicious! I loved it and will make it again! I shared it on my facebook page too. (our 4 year old is not crazy about the quinoa, but everyone else liked it a lot.) It was great warming up the kitchen with the oven on too. Love your recipes.
THANKS,
Lisa

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Bambi January 30, 2013 at 10:40 pm

Below 0 temps for us in the morning and I think this will be perfect for breakfast! (I am up long before my kids.) Sounds delicious.

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Naomi February 26, 2013 at 3:56 pm

I made this with raisins instead of crasins since crasins have added sugar. Yummy!

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Alecia March 2, 2013 at 10:09 am

Really delicious. I will definitely be making this again.

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Carolyn January 10, 2014 at 7:58 pm

I just found your website, and gave this recipe a go… it’s amazing!!! So tasty, I wish I had room for more :)

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