Cranberry Orange Stuffed Sweet Potatoes with Rosemary and Parmesan These stuffed sweet potatoes are the perfect balance of sweet, savory, and herby. Roasted until tender, then filled with bright cranberry-orange flavors, fragrant rosemary, and salty Parmesan — they’re ideal for holidays or a cozy fall dinner.
 Ingredients (Serves 4)
4 medium sweet potatoes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
 Cranberry Orange Filling
¾ cup dried cranberries
Zest of 1 orange
2 tbsp fresh orange juice
1 tbsp honey (or maple syrup)
1 tsp fresh rosemary, finely chopped
¼ cup grated Parmesan cheese
1 tbsp butter (optional for richness)
 InstructionsÂ
 Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Scrub sweet potatoes, pat dry, and pierce a few times with a fork.
Rub with olive oil, salt, and pepper.
Bake directly on rack or lined tray for 45–60 minutes, until fork-tender.
 Prepare the Filling
In a small bowl, mix cranberries, orange zest, orange juice, honey, rosemary, and Parmesan.
Let sit 5–10 minutes so cranberries soften slightly.
 Stuff & Finish
Slice sweet potatoes open lengthwise.
Fluff the inside gently with a fork.
Add a small pat of butter if desired.
Spoon cranberry mixture over the top.
Sprinkle extra Parmesan.
 Optional Broil
Broil for 2–3 minutes until Parmesan lightly melts and edges turn golden.
 Flavor Variations
 Add toasted pecans or walnuts for crunchÂ
 Swap Parmesan for crumbled goat cheeseÂ
 Add a pinch of chili flakes for heatÂ
Drizzle with balsamic glaze before serving
 Make-Ahead Tip
Roast sweet potatoes earlier in the day and refrigerate. Reheat and stuff just before serving.
