Preheat your oven to 350 degrees. This is the perfect temperature for roasting sweet potatoes to tender perfection.
Take the sweet potatoes and place them on a baking sheet. Roast them for about one hour. You'll know they're done when they’re easily pierced with a fork, and the skin looks slightly wrinkled.
Once roasted, let the sweet potatoes cool for a few minutes. This will make them easier to handle when you slice them open.
While they're cooling, heat the olive oil in a pan over medium heat. You want it hot enough to sauté but not so hot that it smokes.
Add the red onion to the pan, sautéing for about three to four minutes until the onions are fragrant and translucent. Pay attention to the lovely aroma that fills your kitchen!
Next, add in the cooked quinoa, dried cranberries, and chopped spinach. Stir everything together to combine, allowing the spinach to wilt slightly.
Season your mixture with kosher salt and black pepper. Taste it! Adjust seasoning if necessary; you want it to be just right.
Now, carefully slice each roasted sweet potato down the middle, creating a pocket for your filling. Use a spoon to gently indent the potato flesh, making room for the quinoa mixture.
Fill each half with a generous portion of the quinoa filling. Don’t be shy; pack it in there!
Return the stuffed sweet potatoes to the oven for another 15 minutes. This will allow the flavors to meld beautifully.
After 15 minutes, remove them from the oven and sprinkle the goat cheese crumbles on top. The heat will melt the cheese slightly, adding a creamy finish.
Finally, serve your Stuffed Sweet Potatoes warm, and enjoy the fresh, vibrant flavors of this dish!
