Cranberry Sweet Potatoes
Rated 2.8 stars by 16 users
Category
Main Dish, Sides, Side Dish, Holiday
Servings
4
Prep Time
25 minutes
Cook Time
65-75 minutes
We love a good baked potato. But when fall arrives, sweet potatoes edge out other varieties for their naturally sweet-meets-savory flavor and cozy autumn feel. Scooped out like a little tater boat and topped with a mix of holiday-inspired flavors like turkey and cranberry, these savory sweet potatoes are a hit at family dinners, holiday lunches, or served with salad for a unique weeknight meal.
Ingredients
- 1/2 lb. ground turkey
2-3 fresh sage leaves, chopped
- 1/4-1/2 tsp. Himalayan salt
- 1/4-1/2 tsp. black pepper
- 1 tsp poultry seasoning
- 1 1/2 Tbsp. cranberries, chopped
- 1 1/2 Tbsp. chopped pecans
- 1/2 bunch chopped kale
- 2 sweet potatoes
- 1/4 onion (diced)
- 1 stalk celery (diced)
-
Primal Kitchen Avocado Oil
-
Primal Kitchen Balsamic Vinaigrette
-
Optional ingredients:
Directions
Preheat the oven to 350ºF.
Halve the sweet potatoes, coat in Primal Kitchen Avocado Oil, and roast for 50-60 minutes until tender.
While the potatoes are cooking, heat a tablespoon of avocado oil in a skillet over medium-high heat. Sauté the onion, celery, and sage until translucent.
Remove the onion and celery mixture. Add another tablespoon of avocado oil to the pan along with the turkey meat, salt, and poultry seasoning. Brown for about 5 minutes, until cooked through and lightly brown.
Remove the seasoned turkey from the pan. Add the chopped kale and a couple of tablespoons of Primal Kitchen Balsamic Vinaigrette. Cook for 1-2 minutes.
Return the turkey mix to the pan. Sprinkle in the pecans and cranberries. Stir to combine.
Scoop out the centers of sweet potatoes (so they look like boats), and fill with turkey stuffing. Add a dollop of cranberry mayo on top, if desired.
Serve and enjoy!
Looking for a hearty winter warm-up? Try these fun and festive sweet potato boats filled with a merry melange of ground turkey, crunchy pecans, sweet and chewy cranberries, and Primal Kitchen Avocado Oil. Roasted in the oven until golden brown, this oven-baked sweet potato recipe pairs beautifully with roasted chicken, green bean casserole, and cozy family memories.
It can be difficult to find unsweetened cranberries in stores, so we used whole dried berries from Honestly Cranberries, which are free of oils and sugars, GMO-free, and sustainably grown on a fourth-generation cranberry farm. We also drizzled the whole shebang with sweet and tangy Primal Kitchen Balsamic Vinaigrette to marry all the fall flavors of this artful dish together in harmony. Serve as the main protein with a side of greens or salad for a satisfying holiday lunch, or pair with a grilled chicken breast or burger for a more substantial meal.
You might also like these other fall comfort food recipes:
- Fall Vegetable Pasta with Bacon
- Autumn Salad with Poppyseed Dressing
- Maple Roasted Butternut Squash
- Pumpkin Pie Bars
- Cheeseburger Stuffed Bell Peppers
