Caramelised Pear-Stuffed Sweet Potatoes Recipe

A delicious accompaniment to any meal, stuffed sweet potatoes with caramelised pears, pecans, and cranberries are sure to be a hit with your guests.

– 3 medium sweet potatoes roasted – 1/3 cup Nancy’s Whole Milk Plain Yogurt – 2 tablespoons to 3 honey to taste – ¼ teaspoon ground cinnamon – Pinch sea salt For the Caramelized Pear Stuffing: – 2 large pears peeled and chopped – 2 tablespoons honey – 2 tablespoons unsalted butter or coconut oil – ¼ teaspoon ground cinnamon – ¼ cup dried cranberries – 1/3 cup raw pecan – Pinch sea salt



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Preheat oven to 400°F. Clean and dry sweet potatoes. Fork-prick and foil. Roast potatoes on a baking sheet for 45–60 minutes until fork-tender.

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While potatoes roast, make caramelised pear filling. To do so, peel, core, and cut pears.

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Put them in a small pot with the other pear ingredients. Cook covered on medium-high until boiling. 

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Turn down heat and toss periodically until pears are soft and caramelised, 8–10 minutes. Reserve until usage.

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Remove potatoes and lower oven to 350. Half the potatoes and dump most of the flesh into a mixing bowl after cooling. Mix honey, cinnamon, yoghurt, and salt. Mix. 

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Check and modify stuffing mixture taste with yoghurt or honey. Reheat potatoes 8–10 minutes in oven. Serve hot caramelised pear combination and enjoy.

Serving: 1Serving | Calories: 414kcal | Carbohydrates: 59g | Protein: 3g | Fat: 18g | Fiber: 8g | Sugar: 37g 


Also See

Goat Cheese-Roasted Cranberry Sweet Potato Rounds Recipe