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Baked Sweet Potatoes with Brussel Sprouts, Cranberries and Pecans

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Welcome to another edition of Vegan Monday!  Every week I am experimenting with Vegan recipes- some are quite simple, some require  little more effort.  Today’s recipe is fairly easy, simple and delicious.

Sweet Potato with Sprouts Beauty and the Beets

I was searching Pinterest for recipes with brussel sprouts (our favorite!) and found this interesting one from So Hungry I Could Blog (love the name!)- Baked Sweet Potatoes with Brussel Sprouts, Cranberries and Pecans.  My concern was the lack of any type of dressing or liquid and I was worried that the end result may be a bit dry.  I was pleasantly surprised that it was not only tasty, the moisture from the baked sweet potato made it moist and almost creamy.

Baked Sweet Potato with Sprouts, Cranberries and Pecans

As you can see from the pictures and the recipe itself, blue cheese is added.  I found a Vegan Blue Cheese at Whole Foods we decided to try to make it Vegan.  While it lacked the punginess and bite of real blue cheese, it was a decent substitute.

Soy Blue Vegan Cheese

Baked Sweet Potato with Brussel Sprouts, Cranberries and Pecans

Baked Sweet Potato with Brussel Sprouts, Cranberries and Pecans

Yield: 2
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Recipe from So Hungry I Could Blog - **This recipe can be made Vegan if you use Vegan blue cheese

Ingredients

  • 2 medium-sized sweet potatoes
  • about 10 Brussels sprouts,, rinsed and quartered
  • handful of pecans
  • handful of dried cranberries
  • 3 tablespoons blue cheese
  • olive oil
  • salt and pepper

Instructions

  1. Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
  2. When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
  3. Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.
  4. Makes two servings.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

Sweet Potato with Sprouts

I served my potatoes alongside this Kale Salad with Peanut Dressing recipe that has been a huge hit on both my website and at my house.  Can it get healthier than that?

Kale Salad with Peanut Dressing

Tell me in the comments below- what are you making for Vegan and/or Meatless Monday?

Baked Sweet Potato with Brussels Sprouts Cranberries and Pecans pinterest Beauty and the Beets

Helen Corbin

Wednesday 23rd of April 2014

You should buy stocks in Brussels sprouts OR they should invent a new species and name it after you. You have done more for Brussels sprouts than anyone I know :-) I love it.

Jess @ dearhealthyness

Monday 21st of April 2014

I finally bought brussel sprouts!! Yummyyyyy!! Today I'm cooking quinoa with yam, and I'm definitively looking forward to it!

Anna-Marie Walsh

Monday 21st of April 2014

Yay for brussel sprouts! How did you prepare them? Please send some of that quinoa with yam up my way- or post the recipe!!

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