EASTER BRUNCH STUFFED SWEET POTATOES

Bahan-bahan

3 medium sweet potatoes, scrubbed clean

2 tablespoons olive oil

Salt and pepper to taste

4 oz goat cheese, softened

1/2 cup pecans, roughly chopped

2 tablespoons honey

1,2 teaspoon cinnamon

1 tablespoon unsalted butter

For the Maple Lemon Yogurt Dressing:

1/4 cup Greek yogurt

1 tablespoon maple syrup

1 tablespoon lemon juice

1 tablespoon water (more if needed to thin)

Pinch of salt

Arahan

STEP 1: ROAST THE SWEET POTATOES Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with olive oil, and place on a baking sheet. Roast for 45-55 minutes until fork tender. Let cool slightly, then slice open lengthwise and gently mash the inside with a fork.

STEP 2: TOAST PECANS WITH HONEY In a skillet over medium heat, melt butter. Add chopped pecans, cinnamon, and honey. Stir frequently for 2-3 minutes until pecans are glazed and aromatic. Remove from heat and let cool slightly.

STEP 3: MAKE THE DRESSING Whisk Greek yogurt, maple syrup, lemon juice, salt, and water until smooth and pourable.

STEP 4: STUFF AND SERVE Fill each sweet potato half with spoonfuls of creamy goat cheese. Top with honey pecan crunch and finish with a generous drizzle of maple lemon yogurt dressing.

Nota

Perfect as a brunch centerpiece or a springtime side dish. Pair it with fresh salad and fruit for a complete Easter spread.

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 3-6