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Vegan Stuffed Sweet Potatoes with Cranberries

Total Time 1 hr
Servings 4 sweet potatoes


  • 4 sweet potatoes* *Note: You can substitute Japanese sweet potatoes or yams, if desired.
  • 1/3 cup quinoa
  • 1 tbsp avocado oil or coconut oil
  • 1/2 medium red onion, diced
  • 1 medium apple, diced
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/3 cup chopped walnuts
  • 1/3 cup dried cranberries
  • Maple syrup, to taste (optional)
  • Butter or ghee, to taste (optional)


  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and place them on a baking sheet. Bake for 35-40 minutes, or until they are fork tender.
  • Meanwhile, cook the quinoa according to package instructions and set aside.
  • In a medium-sized pan over medium heat, combine the oil, red onion, apple, salt, and cinnamon. Sauté for 8-10 minutes.
  • Remove the potatoes from the oven and allow to cool for 10 minutes. Once cooled, slice in half lengthwise.
  • Equally distribute the quinoa and the onion mixture into the potatoes, then top with the walnuts and cranberries. Top with butter or ghee and drizzle with maple syrup, if using. Serve and enjoy!