Easy, Budget-Friendly Stuffed Sweet Potatoes in 20 minutes!

Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. I already know this one is going into heavy rotation!

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You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.

“Great flavors, quick, and healthy. I served this with roasted asparagus and will absolutely make this recipe again.”

Ingredients

Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:

• Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
• Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
• Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
• Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
• Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
• Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
• Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.

Serving Suggestions

While they are a perfectly filling meal on their own, I think these beauties pair well with my Roasted Chicken.

Our Meatloaf or Sausage Kebabs are also perfect options and would make a substantial dinner when paired with these sweet potatoes! Or, if you want to add a little heft, top them with our Slow Cooker Chili Rubbed Pulled Pork.

How To Store

Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff.

The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days.

I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw. If you love sweet potatoes, check out the complete list of our favorite Sweet Potato Recipes!

Nutrition Information

How to Make Stuffed Sweet Potatoes — Step by Step Photos Add 1/4 cup dried cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon to a microwave-safe bowl.

Microwave it for 1 minute to heat the honey and lemon juice. Set this aside for now. The dried cranberries will steep in the liquid and become extra delicious.

Rinse the 4 sweet potatoes to remove any dirt. Using a fork, pierce the skin of the potatoes a few times.

Microwave them all together on a large plate (avoid stacking the potatoes; otherwise, they’ll cook unevenly). They’re done when you can easily pierce a fork through them.

However, the cooking time will vary based on your microwave’s strength and the size of the potatoes. Check each potato individually and remove from the microwave once fork tender.

If you find that one side of your potato is softer than the other, flip it around and microwave for a few minutes longer. While the sweet potatoes are in the microwave, use a fork to mash the rehydrated cranberries to thicken the sauce. Add 2 cups of chopped kale, 1/2 tablespoon olive oil, and 1 pinch of salt to a large bowl.

Massage the kale with your hands until tender, about 30 seconds. Add 1/4 cup of pepitas and the undrained cranberries to the kale and mix.

When your sweet potatoes are ready, slice them with a knife to open up the skin (being careful not to slice all the way through). Fluff up the insides of the potato with a fork.

Evenly divide the kale and cranberry salad between the four potatoes. Sprinkle each potato with lemon zest to finish, and serve!