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Festive Stuffed Sweet Potatoes
Festive Stuffed Sweet Potatoes

Festive Stuffed Sweet Potatoes

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Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
Take sweet potatoes to the next level with this recipe for Festive Stuffed Sweet Potatoes. Rotisserie chicken and dried cranberries team up with Velveeta and green onions to top these tasty sweet potatoes for a delicious hit of flavour.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 green onions, sliced, divided
1 Tbsp. butter
1 clove garlic, minced
1/2 tsp. poultry seasoning
2 cups shredded rotisserie chicken
1/4 cup dried cranberries
2 tsp. milk
4 sweet potatoes (2 lb./900 g), baked
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Step 1
Reserve 1 Tbsp. onions for later use. Melt butter in medium skillet over medium heat. Add garlic, poultry seasoning and remaining onions; cook. stirring frequently, 2 min. Add chicken and cranberries; cook and stir 3 min. or until heated through. Remove from heat.
Step 2
Microwave Velveeta and milk in microwaveable bowl on HIGH 1 to 2 min. or until Velveeta is completely melted and mixture is well blended, stirring every 30 sec.
Step 3
Split potatoes. Top with chicken mixture, Velveeta sauce and reserved onions.
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Serving Suggestion
Serve with a crisp green salad tossed with your favourite Kraft Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Total fat 16 g
25 %
Saturated fat 7 g
35 %
Cholesterol 65 mg
Sodium 740 mg
31 %
Total carbohydrate 43 g
14 %
Dietary fibre 6 g
24 %
Sugars 19 g
Protein 22 g
Vitamin A
530 %
Vitamin C
50 %
Calcium
15 %
Iron
15 %
Servings
4 servings, 1 stuffed potato each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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