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Harvest Paleo Vegan Stuffed Sweet Potatoes - These healthy stuffed sweet potatoes are loaded with cozy, spicy-sweet fall flavors like cranberries, walnuts and pears and are SO easy to make! Gluten, grain and dairy free and whole30 compliant too! | #Foodfaithfitness | #Paleo #Vegan #Glutenfree #Healthy #Whole30
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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!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 People, as a side
Calories 382kcal
Author Taylor

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!

Nutrition

Calories: 382kcal | Carbohydrates: 79.5g | Protein: 5.9g | Fat: 6.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.2g | Sodium: 736mg | Potassium: 1115mg | Fiber: 11.6g | Sugar: 29.6g | Vitamin A: 20IU | Vitamin C: 6.4mg | Calcium: 21mg | Iron: 0.5mg