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!