Sponsor Recipe courtesy of ALDI
Super Stuffed Sweet Potatoes
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
6 potatoes
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
6 potatoes

Ingredients

Directions

Preheat oven to 400°.

Slice potatoes lengthwise and hollow out skins. Reserve skins and insides separately.

In a food processor, combine lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Slowly drizzle in olive oil until emulsified. Reserve.

In a large mixing bowl, combine sweet potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. Add ½ cup dressing and stir to combine.

Stuff reserved potato skins with potato mixture. Top with Parmesan cheese and bake for 5 minutes or until cheese is melted.

Cook's Note

TIP: Use any leftover dressing on your favorite salad; it will store up to one week, refrigerated.

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