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Stuffed Sweet Potatoes with yogurt, caramelized pears, pecans, and dried cranberries #healthy #sidedish #recipe #holiday #Thanksgiving TheRoastedRoot.net
Stuffed Sweet Potatoes with Caramelized Pears, Pecans, and Cranberries
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Author: Julia
  • 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:
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.