Harvest Paleo Stuffed Sweet Potatoes


  • 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 Black Walnuts, minced


  • 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!


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