Holy emails, you guys! Thank you SO much for writing me and requesting more dinner for two recipes. You make my day, like, all of the days. Thanks again! I might have the biggest surprise in the world for you dinner for two lovers out there, but I’m just not ready to share it yet. I will blab about it as soon as I can, though, I promise!
There is really no excuse why I don’t share more dinners for two with y’all, because I cook dinner for two every night. On the weekends, I might try a recipe I found on pinterest that serves more than two, but most of the time, I cook for two because our lunch routine is established: We are salad/ green juice/ half sandwich + soup lunchers. Always and forever. Dinner is my biggest meal of the day, and leftovers from a heavy dinner would put me right to sleep during the most productive part of my day. But, today’s dinner for two is one I would gladly double or triple to have lunch leftovers!
I must give 100% credit to my husband for coming up with this recipe idea. Over the holidays, we enjoyed a particularly gooey relish-topped Brie, and he said ‘how good would these flavors be in a sweet potato’? Answer: SO good. And even better the second day. I’m not sure if you’re abstaining from meat on Fridays during Lent, but if so, I hope to share a few more vegetarian dinners with you. That is, if my photography assistant doesn’t eat them all first!
5 minPrep Time
1 hrCook Time
1 hr, 5 Total Time
- 2 large sweet potatoes
- 3 ounces triple cream Brie
- 1/3 cup chopped walnuts
- 1/4 cup dried cranberries
- Preheat the oven to 400. Alternatively, you can bake the sweet potatoes in the microwave to make this recipe much faster, but I like the soft, velvet texture of an oven-baked sweet potato.
- Wash the sweet potatoes, prick them in several places with a fork, and place on a foil-lined baking sheet. Bake for 50-70 minutes, until a knife inserted slides easily through the sweet potato flesh.
- Remove the sweet potatoes from the oven, and let cool slightly.
- When cool enough to handle, slice the sweet potatoes in half and remove almost all of the flesh to a bowl, except for a 1/4" inch around the edges to help the potato hold its shape.
- Mash the sweet potato with the Brie, walnuts and cranberries. Stuff the mixture back in the skins and serve.