Description
A savory-sweet stuffed sweet potato featuring tender pears, tangy Gorgonzola, and a rich walnut-cranberry glaze.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 1 ripe pear, diced
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 teaspoon cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
- While potatoes bake, heat olive oil in a skillet over medium heat. Add diced pear and cook until softened, about 5 minutes.
- In a small saucepan, combine walnuts, cranberries, honey, and cinnamon. Cook over low heat until glaze thickens slightly.
- Slice baked sweet potatoes open and fluff the insides with a fork. Mix in cooked pears and Gorgonzola.
- Stuff the sweet potato mixture back into the potato skins, drizzle with walnut-cranberry glaze, and serve warm.
Notes
You can customize the seasonings to taste.