Just wanted to let you know that these fall-festive paleo vegan stuffed sweet potatoes are sponsored by my friends over at Hammons Black Walnuts!
These stuffed sweet potatoes are loaded with cozy, spicy-sweet fall flavors and are SO easy to make! Gluten, grain and dairy free and whole30 compliant too!
PIN Harvest Paleo Vegan Stuffed Sweet Potatoes
If you and I had to put our heads together and think of the ONE food that could be described as “fall on a plate” it would be this stuffed sweet potato recipe.
Pumpkin spice eggless chocolate chip cookies are A-L-S-O autumnal and all, but have you tried PEARS with savory-HERBACEOUS poultry seasoning, tart, chewy cranberries and BLACK WALNUTS?
Yep. These healthy twice baked sweet potatoes are just a GOLDMINE of festive-fall-flavors.
I have this sneaking suspicion that, like me, once the cooler months hit you just kinda wanna spend most of your days curled up in front of a fireplace, wrapped in a fuzzy blanket and sipping on a ginger snap cookie steamer. What you do NOT want to do is spend time washing dishes after dinner.
Enter: the stuffed baked sweet potato. You remember them from the pecan pie healthy stuffed sweet potatoes and Mexican stuffed sweet potatoes. <– I MEANNN, you put food inside food and then eat ALL the food without having to use a plate.
DOES IT GET BETTER?!
You COULD use one if you’re one of those fancy, civilized people of the world. But, there will be ZERO judgements comin’ in your direction if you just pick up the tater and STUFF it into your mouth.
What is in Poultry seasoning?
Come fall, poultry seasoning is one of my “go to” herbs. It is the secret ingredient to making the BEST easy gluten free stuffing, and is just this perfect marriage of savory thyme, marjoram, sage, rosemary, nutmeg and pepper that TINGLE your taste buds with COZY comfort.
And it promises that the flavor of these seemingly simple paleo vegan stuffed sweet potatoes, along with punchy onion and BOLD black walnuts, is going to be making you very excited about that potato situation that your life is currently in.
[click_to_tweet tweet=”#Paleo & #Vegan Friendly Harvest Stuffed Sweet Potatoes make a delicious Fall side dish! @BlackWalnuts” quote=”#Paleo & #Vegan Friendly Harvest Stuffed Sweet Potatoes make a delicious Fall side dish! @BlackWalnuts” theme=”style2″]Black walnuts though. Have you tried them? I was recently introduced to Hammons Black Walnuts in the vegan gluten free brownie cookies, AND gluten free whole30 paleo turkey meatballs which are wild-harvested BY HAND, from local families and is based right near my hometown! <–No other tree not in the US is sources and collected in this way!
Black walnuts (which are NOT English walnuts) also have more protein than any other tree nut and are high in heart-healthy fats, potassium, magnesium and iron.
Unique, bold, complex flavor? CHECK. From a sustainable source? YEP. Packing a nutrition PUNCH? HELLO.
And Hammons Black Walnuts is even grounded on Christian values, so I’m excited to be partnering with them to share some black walnut recipes with you this fall!
STAY TUNED!
What goes with sweet potatoes?
I’m JUST suggesting (VRY VRY strongly) that you whip up some baked sweet potato BLISS (or start them out by making crock pot sweet potatoes to free up your oven) for Thanksgiving, and here are some other dishes that have that spicy, savory and sweet combination that goes SO great with sweet potatoes:
- Maple Baked Roasted Brussels Sprouts
- Cauliflower Low Carb Paleo Vegan Stuffing
- Cauliflower Mashed Potatoes
Or you could J-U-S-T make 1 million sweet potatoes and see if anyone notices the lack of other options.
My bet is they’ll be IN TOO DEEP of an autumnal-festive-food coma after one bite that you’re going to get away SCOT FREE.
Other Recipes You Might Like:
Creamy Healthy Carbonara with Sweet Potato Noodles
Easy Healthy Sweet Potato Casserole
Harvest Paleo Vegan Stuffed Sweet Potatoes
These paleo vegan stuffed sweet potatoes are loaded with cozy, spicy-sweet fall flavors and are SO easy to make! Gluten, grain and dairy free and whole30 compliant too!
Ingredients
- 4 Small Sweet potatoes (about 10 oz each)
- 1 Tbsp Olive oil
- 1/2 Cup Onion, minced
- 1 1/3 Cups Barlett Pears, diced and packed (about 2 medium pears)
- 1 tsp Poultry seasoning
- 4 tsp Maple syrup
- 1 tsp Sea salt
- 1/2 tsp Cinnamon
- 1/4 Cup Dried cranberries. minced (naturally sweetened for paleo/whole30)
- 2 Tbsp Hammons Black Walnuts, minced
Instructions
Heat your oven to 400 degrees and line a baking sheet with tinfoil.
Place the potatoes on the baking sheet and bake until soft, about 45 minutes to an 1 hour. Set side for about 10 minutes until cool enough to handle. Additionally, reduce the oven temperature to 375 degrees.
While the potatoes cool, heat the olive up in a large pan on medium/high heat. Add in the onion and cook until it just begins to soften, about 2 minutes. Add in the pear and poultry seasoning and cook until the pears just begin to soften, about 2-3 minutes.
Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes.
Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape. Mash the sweet potatoes until smooth
Reserve 6 Tbsp of the pear mixture for later use and add the rest into the sweet potatoes, along with the maple syrup, salt and cinnamon. Stir until well mixed.
Gently scoop the filling back into each potato to fill it, spread the reserved pear mixture along the center of each potato (about 1 1/2 Tbsp per potato.)
In a small bowl, mix the cranberries and black walnuts and then spread along the center of each potato, lightly pressing into the pear mixture.
Bake another 15-20 minutes, or until the potatoes are hot and the black walnuts are lightly toasted.
Let cool for 5-10 minutes and DEVOUR!
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitTHIS POST IS SPONSORED BY MY FRIENDS AT HAMMONS. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Keep in touch with Hammons on social media for more delicious ideas:Â Facebook/Twitter/Instagram/Â Pinterest
Weight Watchers Points Per Serving: Freestyle SmartPoints: 12 Points+: 10. Old Points: 7
(per 1 potato, based off the recipe making 4)
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-YGfzT33YcrLGq.gif\")
Emily Kyle says
October 15, 2018 at 12:45 pmThis most certainly is fall on a plate! What a stunning presentation, I can’t wait to try this for my family this Thanksgiving.
Taylor Kiser says
October 15, 2018 at 3:11 pmYay! Hope you love it Emily!
Sarah says
October 15, 2018 at 5:37 pmIs it wrong that I’m making these to my Thanksgiving list just so I can eat them all myself?! Don’t worry family, I’ll still bring cranberries and pie.
Taylor Kiser says
October 16, 2018 at 4:44 amHaha! If that’s wrong then I don’t want to be right!
Sonali- The Foodie Physician says
October 15, 2018 at 7:05 pmThese are perfect for fall and look SO delicious! I can not wait to try them!
Taylor Kiser says
October 16, 2018 at 4:43 amThank you so much!
Cassie Thuvan Tran says
October 15, 2018 at 7:46 pmOh yum, I LOVE stuffed sweet potatoes! This really shouts out fall and autumn comfort. I definitely have to look into trying black walnuts! Never even knew they existed, but I am so intrigued!
Taylor Kiser says
October 16, 2018 at 4:43 amYou have to! They are SO good!
Julie @ Running in a Skirt says
October 16, 2018 at 6:38 amThese look nothing short of amazing. Love the use of the sweet potatoes and the walnuts. They are gorgeous and would looks so pretty on a holiday table.
Taylor Kiser says
October 16, 2018 at 1:49 pmThank you Julie!
Dorothy at Shockingly Delicious says
October 16, 2018 at 4:38 pmThat’s a whole meal in one little sweet pot boat! I adore this, and will be making it. I need to look for those walnuts, which sound like they will really MAKE this meal!
Taylor Kiser says
October 17, 2018 at 10:58 amThey do! So flavorful and yummy! Thanks Dorothy!
Brenda Score says
October 17, 2018 at 8:50 amThis is STUNNING! What a beautiful fall and holiday dish!
Taylor Kiser says
October 17, 2018 at 10:57 amThank you SO much Brenda!
Alisa Fleming says
October 17, 2018 at 9:50 amWhat a wonderfully warm dish! I can’t decide if I’d rather this for breakfast, lunch, or dinner … hmm.
Taylor Kiser says
October 17, 2018 at 10:57 amHaha! They would be good for ALL meals!
Julia says
October 19, 2018 at 4:41 amThis is so festive and makes me happy for Thanksgiving! Love all the flavors in there.
Taylor Kiser says
October 19, 2018 at 2:10 pmThanks Julia!
Liren | Kitchen Confidante says
October 20, 2018 at 9:34 amThese are the most gorgeous sweet potatoes ever! I could eat this every day for lunch and be very content.
Taylor Kiser says
October 21, 2018 at 1:28 pmI am so glad you think so! Thank you!
Liz @ The Lemon Bowl says
October 22, 2018 at 3:32 amThese look so delicious!! I can’t wait to make them for the holiday season. 🙂
Taylor Kiser says
October 22, 2018 at 4:41 amI hope you love them Liz!
Danielle says
October 26, 2018 at 10:39 amThese look lovely. Do you think we could get away without using the maple syrup? We try to avoid all sweeteners for the most part in our home.
Taylor Kiser says
October 26, 2018 at 12:58 pmI don’t think they would be nearly as good! I’m sorry!
Melissa says
November 5, 2018 at 6:48 amHi, I can not eat walnuts, could you sub pecans?
Taylor Kiser says
November 5, 2018 at 7:33 amSure thing! 🙂
Lois says
November 15, 2018 at 3:06 pmThese look gorgeous and I am adding them to my Thanksgiving menu. Do you think some of this could be made ahead of time? And if so, which steps?
Thanks you so much for your response.
Taylor Kiser says
November 16, 2018 at 6:05 amI bet you could bake them and mix it all together! Maybe even stuff the potatoes, then do the topping and second baking just before dinner!
Sarah says
November 25, 2018 at 8:46 pmI love cubed sweet potatoes (SP) roasted in the oven. Do you have any suggestions for altering this recipe to cook everything at once instead of using whole SP? Maybe cube and bake the SP for a shorter time then add the other ingredients after they’re done on the stove and bake a little longer so nothing is overdone?
Taylor Kiser says
November 26, 2018 at 10:37 amI really can’t tell you as recipes are only tested as written – sorry! I hope you understand. sounds like your idea might work though! Let us know if you try!
Roxy says
December 22, 2018 at 3:46 pmHi
Would be great to reviews by people who made & rated these recipes
Way more helpful than people saying “ looks great”!
Or maybe a separate section with results of people who actually made your recipe
Really beautiful site , just took a while to scroll through all the ads & compliments !
Taylor Kiser says
December 24, 2018 at 8:32 amHi! I can’t control what people say in comments – sorry! I approve all comments regardless of if they are reviews or “looks great”
Katya says
February 7, 2019 at 6:39 amThese have been sitting in my bookmarks for ages and finally I got round to making them 🙂
They’re perfect – I really like the subtle balance between the sweetness of the potatoes and pears and the savoury taste of the spice. There’s also a bit of a crunch thanks to the walnuts – but this may be just in my version as I only roughly chopped them, instead of mincing. Also, just because I’m lazy, I first cut the sweet potatoes in half, then baked them – it makes the scooping and filling up process much much easier! 🙂 Top notch recipe, thank you!
Taylor Kiser says
February 7, 2019 at 1:20 pmWahoo! I am so glad you like them Katya!