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.
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.#Paleo & #Vegan Friendly Harvest Stuffed Sweet Potatoes make a delicious Fall side dish! @BlackWalnutsClick To Tweet
Black walnuts though. Have you tried them? I was recently introduced to Hammons Black Walnuts, 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!
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:
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!
- 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
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 #foodfaithfit
THIS 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!
Weight Watchers Points Per Serving: Freestyle SmartPoints: 12 Points+: 10. Old Points: 7
(per 1 potato, based off the recipe making 4)