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Rustic Candied Walnut Stuffed Sweet Potato

Rustic Candied Walnut Stuffed Sweet Potato

Rustic Candied Walnut Stuffed Sweet Potato this is a heart warming dish, that will keep you on your toes! Each bite is filled with delectable flavors and sweet aromas. This is one of my most favorite dishes of all time because I love sweets, but this is even better for you. Sweet potatoes have a large amount of vitamins and minerals. They are packed full of Beta Carotene, which are great properties for anti aging, healthy glowing skin, and hair/nail growth.  Sweet potatoes contain vitamin B1, B2, B5, and B6, which are the building blocks of stimulating body and brain function. Try my rustic candied walnut stuffed sweet potato dish and brave the step by step process to complete the masterpiece of your own!

Healthy Tip: Use vegan sweetener alternative such as pure maple syrup, molasses, agave nectar, coconut granules.


1 – 2 large rustic organic sweet potatoes
1 cup sprouted red quinoa (or cooked by choice)
2 dinosaur kale leaves (hand torn and saute’)
8 oz cremini mushrooms (saute’)
2 – 4 tablespoons extra virgin olive oil
2 tablespoons Rice vinegar
1 cup candied walnuts (topping)
Maple Syrup (or your choice of vegan sweetener)
Season with Himalayan or kosher salt and pepper to taste!

Baking Instructions:

(Prepare stuffing ingredients while the sweet potato is baking in the oven)

  1. Wash and scrub sweet potatoes. Pat dry. Preheat oven to 400 degrees Fahrenheit, using a cookie sheet make sure to line it with parchment paper.
  2. Puncture holes in the top and bottom of the sweet potatoes with a fork. (Bakes faster)
  3. Next, place sweet potatoes on to the lined baking sheet and place it in the oven on the top rack. Allow to bake for 35-40 minutes or until tender.
  4. Remove from oven and allow to cool before handling.
  5. Using a sharpened knife, slice crosswise slits both directions, in each sweet potato, about 1/8-inch apart. Try not to cut all the way through, leaving about 1/4-inch before the bottom.

(Sprouted Quinoa) 

  1. Use sprouted red quinoa (or cooked by choice). To cook: Using a small sauce pan, measure 2:1; 2 cups of purified water to 1 cup of quinoa. Add to boiling water and turn down to simmer for about 15 minutes until you see the hulls start to separate from the seed.
  2. Have the red quinoa prepared and ready to dish up. Set aside until the sweet potatoes are out of the oven.
  3. The sprouted red quinoa will be used as 1st topping for the baked sweet potatoes.

(Crimini Mushrooms & Dinosaur Kale Saute’)

  1. Heat a large skillet over medium high heat.
  2. Add 1 tablespoon extra virgin olive oil.
  3. Add mushrooms and season with salt, pepper and  then cook 15 minutes until evenly browned and tender.
  4. Add 1 – 2 tablespoons rice vinegar.
  5. Toss in the hand torn dinosaur kale leaves and stir till el dente.

(Candied Walnuts)

  1. Heat a medium non-stick skillet over medium heat.
  2. Use 1 cup chopped walnuts and stir them in the skillet till you smell a nutty aroma.
  3. Add 1/4 cup maple syrup (or your choice of vegan sweetener) and 1 tablespoon extra virgin olive oil.
  4. Heat over medium heat for 2 – 3 minutes, stirring frequently so your mixture doesn’t burn.


Once baked potatoes have cooled enough to prepare, place them on to a plate and get ready to build on to them.
Using a serving spoon, scoop the sprouted red quinoa (or cooked) into the sweet potatoes and be sure to pack gently into the sliced crosswise slits.
Then, add the crimini mushrooms & dinosaur kale saute’ across the top.
Lastly, top the baked sweet potatoes with the candied walnuts as topping.
Season with Himalayan or kosher salt and pepper to taste!

Healthy Living,

Jaclyn Rae

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