Stuffed Sweet Potatoes with Caramelized Pears, Pecans, and Cranberries are a flavorful healthy side dish perfect for sharing with company!
It’s the final countdown before Thanksgiving – do you have your menu dialed in? Feeling extra grateful? Are you PUMPED?
This may be an extreme thing to say a.) on a Monday, b.) when the competition for the perfect side dish is THICK, c.) when you make recipes for a living and will probably end up eating your words at some point down the road…but I’ll just have to say it anyway…
This is more than likely the best side dish I’ve ever made. Bar.none. Reasons? I’ve got plenty.
1.) It’s an all-the-flavors walk down the Eightfold Path to taste bud bliss (<- more on that later).
2.) It’s so carbs.
- …and yet, it’s your Get Out of Kale Free Card –>
- Healthy side dish alert!
3.) It’s basically an entrée.
- You’ll have no room for pie.
- This is basically pie.
Let’s get down to the nitty gritty of this recipe, shall we?
How to make Stuffed Sweet Potatoes:
This is basically a deconstruction and reconstruction situation. We roast, we mash, we stuff, we twice-bake, we adorn in toppings, we admire, we devour. These taters are stuffed with yogurt (among other things) – look out! It may sound like something you’ve never even heard of, but rest assured, this dang thing works!
I’ve been a big fan of Nancy’s yogurt for years, and was psyched when they said they were interested in partnering with me to bring you a holiday-inspired recipe. Because I’m a ginormous fan of sweet potatoes in any form, I figured I’d offer up a twice-baked stuffed sweet potato recipe with a bamboozle of flavors. I roasted the sweet potatoes, then scooped out the flesh and mashed it up with Nancy’s whole milk plain yogurt, some cinnamon, and honey, making a sweet, tangy, creamy treat that wows your face, yet is still healthful.
The stuffing situation: I sautéed up some pears with more cinnamon, more honey, dried cranberries and pecans. This kit and kaboodle makes for a super filling and comforting side dish…that could totally pass for dessert if you ask me!
Mash ups? You can use apples instead of pears, golden raisins instead of cranberries, pure maple syrup instead of honey, and/or walnuts instead of pecans. Definitely employ whatever goodies you have on hand on the ol’ pantry shelf before making a special trip to the store.
The way I see it, this is the perfect easy side dish to include on the dining table this Thursday. Just be sure to serve the potatoes with a drizzle of honey and a dollop of plain yogurt on top to really step the experience up a notch.
Your Get Out of Kale Free Card….annnnd GO!
Stuffed Sweet Potatoes with Caramelized Pears, Pecans, and Cranberries
Ingredients
- 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 pecans
- Pinch sea salt
Instructions
- Preheat oven to 400 degrees F.
- Wash and pat dry the sweet potatoes.Poke several times with a fork and wrap in foil. Place potatoes on a baking sheet and roast for 45 to 60 minutes, until very tender when poked with a fork.
- While potatoes are roasting, prepare the caramelized pear stuffing. To do so, peel, core, and chop the pears. Add them to a small saucepan along with the rest of the ingredients for the pears. Cover and heat to medium-high and bring to a full boil. Reduce heat slightly and continue cooking, stirring occasionally, until pears are tender and caramelized, about 8 to 10 minutes. Set aside until ready to use.
- Lower the oven temperature to 350 and remove the potatoes from the oven. Once cool enough to handle, unwrap the potatoes, cut down the length of each, and scoop out much of the flesh into a mixing bowl. Add the yogurt, honey, cinnamon and salt. Mash and stir until well-combined. Taste stuffing mixture for flavor and add more yogurt and/or honey to taste. Place potatoes back in the oven and cook until heated through, about 8 to 10 minutes. Serve with hot caramelized pear mixture, and enjoy.
Nutrition
Could these be made as a sweet potato casserole for a large crowd? How would you do it if so. Thanks
“It’s so carbs.” <<<<< literally everythingggg. Happy almost Turkey Day, my love!
Yep, I’d totally pass up a piece of pie for one of these beauties! The sound of the creamy yogurt with the sweet potato and those mouth watering toppings? Consider me dead.
Oh, and I love Nancy’s brand so I’m all around sold. 🙂
You have outdone yourself here, lady! This is pure genius…I’d be a happy girl eating this as a side, dessert, breakfast, or pretty much anything in between. That stuffing stole my heart!
Your stuffed potatoes are always legendary! Loving this sweet potato version 🙂
The best side dish!? Well then I must try these! They sure do look amazing! I have a deep love for sweet potatoes! 🙂 haha Hope you have an absolutely fantastic Thanksgiving Julia!!
Hahaha I love your list!! But I think you should get a Thanksgiving Side Award for making something pie-like AND healthy, you know? 😉
YUM I love sweet potatoes, and this is such an interesting and festive way to serve them! 🙂
I just luuurrrvvveee how loaded these are!! Can I bring sangria over and we can eat a bunch of these? THE DREAM.
I love a good side dish! This looks so full of flavor and it’s healthy, so double win!!