Stuffed sweet potatoes with cranberries, walnuts and melty Brie cheese! My favorite vegetarian dinner for two!
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!
Easy vegetarian stuffed sweet potatoes recipe:
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!
I hope you love these easy vegetarian stuffed sweet potatoes recipe! The tart cranberries are the perfect balance to the sweet potatoes, and a little creamy Brie never hurt anyone. I like to add the walnuts for a dose of protein and crunch.
- 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.
Amount Per Serving: Calories: 351Total Fat: 25gSaturated Fat: 2gSodium: 9mgCarbohydrates: 27gSugar: 22gProtein: 10g