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!
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!