Full of hearty, warming flavors, these Tasty Stuffed Sweet Potatoes are the perfect snack or autumnal side dish.
If there’s one root vegetable I can’t live without, it’s the sweet potato. Regular spuds pale in comparison, in my opinion. Maybe it’s their luscious taste and silky texture that win me over. Sweet potatoes are great in all sorts of savory dishes, such as crispy sweet potato fries with truffle mayo (a favorite), my spicy sweet potato and chickpea curry, or baked sweet potatoes loaded with hearty chili. But I also love celebrating their natural sweetness with recipes that lean toward dessert or have just a hint of indulgence.
Last week, for example, I ended a dinner party with roasted sweet potatoes topped with cinnamon ice cream, caramelized pecans, and a drizzle of warm maple syrup. To say they were delicious would be an understatement—they were ambrosial. Somehow, that special creation led to the recipe I’m sharing with you today. Perhaps it was the fact that I suddenly remembered how wonderful they are in all their sweet glory. All I know is that this recipe is too good not to share.
These decadent sweet potatoes are first baked until perfectly tender. Their velvety flesh is then mixed with sautéed pears, onions, and a fragrant blend of poultry seasoning—a medley of thyme, marjoram, sage, rosemary, nutmeg, and pepper. This rich, savory-sweet filling is scooped back into the potatoes and baked once more, this time topped with crisp walnuts and tangy cranberries for crunch and contrast. These tasty stuffed sweet potatoes make a stunning side to roast chicken, but for me, they’re perfect as a late-night snack crowning a bed of baby spinach.
Are These Tasty Stuffed Sweet Potatoes Healthy?
Yes, they most certainly are. Sweet potatoes are a good source of beta-carotene, vitamin C, manganese, and fiber. But the benefits of this dish don’t stop there. The pears are also chock-full of fiber, vitamins, and minerals, while the walnuts add protein and healthy fats. Though this recipe does call for maple syrup, it can easily be reduced or omitted if you’re watching your sugar intake. When choosing poultry seasoning, check the label to make sure the one you’re using is free of salt and additives.
Tasty Tweaks
Though these sweet potatoes are perfect as is, there are a few ways to make them even more tempting. For a silkier texture, I sometimes stir one or two heaping tablespoons of thick crème fraîche into the potatoes when mashing them. Another great idea is to add some extra flavor to the mash with smoked paprika powder, chipotle paste, or aromatic herbs such as thyme, rosemary, or sage. In the filling, pears can be swapped for crisp apples. When topping the potatoes, you can use pecans, pistachios, or macadamia nuts instead of walnuts. Finally, for a deliciously salty contrast, crumble some tangy goat cheese or ricotta salata over the potatoes right before serving.
How Do I Store Leftovers?
Once cooled, leftover sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat at 350℉ for 10 minutes. For longer storage, place the stuffed sweet potatoes on a baking sheet in a single layer and freeze them until they are solid. Then, put them in a freezer-safe container or bag and store them in the freezer for up to 3 months. To serve, thaw the sweet potatoes in the refrigerator overnight and then reheat them in the oven as directed.
Serving Suggestions
These potatoes are perfect on their own but can also be served as a side to Roasted Chicken. In that case, I would add a green vegetable such as Roasted Broccoli or Sautéed Kale.
Looking for more delicious sweet potato recipes? Try this Healthy Scalloped Sweet Potato Casserole or start your morning off right with this Healthy Paleo Sweet Potato Breakfast Hash with Bacon.
Ingredients
- 4 small sweet potatoes (about 10 ounces each)
- 1 tablespoon olive oil
- 1/2 cup onion minced
- 1 1/3 cups pear diced and packed (about 2 medium pears)
- 1 teaspoon poultry seasoning
- 4 teaspoons maple syrup
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup dried cranberries minced (sugar-free for Paleo/Whole30)
- 2 tablespoons walnuts minced
Instructions
- Preheat your oven to 400℉ and line a baking sheet with tinfoil.
- Place the potatoes on the baking sheet and bake until soft, about 45 minutes to 1 hour. Set aside for about 10 minutes until cool enough to handle. Reduce the oven temperature to 375℉.
- While the potatoes cool, heat the olive oil 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, 2 to 3 minutes.
- Slice down the center of each potato. 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 edges to help it hold its shape. Mash the scooped-out insides of the sweet potatoes until smooth.
- Reserve 6 tablespoons of the pear mixture for later use and stir the rest into the mashed sweet potatoes, along with the maple syrup, salt, and cinnamon.
- Divide the filling between the potatoes and spread the reserved pear mixture along the center of each potato (about 1 1/2 tablespoons per potato).
- In a small bowl, mix the cranberries and walnuts. Divide the mixture over the center of each potato, lightly pressing it into the pear mixture.
- Bake for 15-20 minutes, or until the potatoes are hot and the walnuts are lightly toasted.
- Let cool for 5-10 minutes and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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