Caramelised Pear-Stuffed Sweet Potatoes Recipe

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Caramelised Pear-Stuffed Sweet Potatoes Recipe : A tasty, healthful side dish that’s ideal to serve to guests is stuffed sweet potatoes with caramelized pears, pecans, and cranberries! The last few days before Thanksgiving are approaching. Have you planned your food perfectly? Are you particularly appreciative? Do you feel pumped up?

Saying this may be extreme for a number of reasons: a. it’s Monday; b. there’s intense competition for the ideal side dish; c. you make recipes for a living and will probably regret it later. however, I’ll have to say it anyhow.


Caramelised Pear-Stuffed Sweet Potatoes Recipe




  • 3 medium sweet potatoesroasted
  • 1/3 cup Nancy’s Whole Milk Plain Yogurt
  • 2 tablespoons to 3 honeyto taste
  • ¼ teaspoon ground cinnamon
  • Pinch sea salt


For the Caramelized Pear Stuffing:

  • 2 large pearspeeled 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




Set oven temperature to 400°F.

After washing, pat the sweet potatoes dry. Use a fork to poke many times, then cover with foil. After placing potatoes on a baking pan, roast them for 45 to 60 minutes, or until a fork inserted into them comes out very tender.

Make the caramelized pear stuffing while the potatoes are roasting. Peel, core, and cut the pears to achieve this. Combine them with the remaining ingredients for the pears in a small pot. Turn the heat up to medium-high, cover, and boil vigorously. Lower the heat a little and cook the pears, stirring now and then, for 8 to 10 minutes, or until they are soft and caramelized. Store until you’re ready to utilize it.

After reducing the oven’s temperature to 350 degrees, take out the potatoes. When the potatoes are cool enough to handle, remove the wrapping, cut each one in half lengthwise, and remove most of the flesh into a mixing dish. Stir in the yogurt, cinnamon, honey, and salt. Blend and mix until thoroughly mixed. After tasting the stuffing mixture, adjust the flavor by adding extra yogurt or honey. Re-oven the potatoes for 8 to 10 minutes, or until they are well roasted. Enjoy with a hot caramelized pear combination served on the side.



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



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How to make Stuffed Sweet Potatoes:

In essence, we are in a state of demolition and reconstruction. Roast, mash, stuff, bake twice, sprinkle with toppings, admire, and consume. Watch out—these potatoes are packed with yogurt, among other things! Though it might sound like something you’ve never heard of, this gadget actually works!

Nancy’s yogurt has long been a favorite of mine, so I was thrilled when they expressed interest in working with me to bring you a dish with a festive flair. I thought I’d share this twice-baked filled sweet potato dish with you since I love sweet potatoes so much, no matter what shape or size. After roasting the sweet potatoes, I removed the flesh and combined it with Nancy’s whole milk plain yogurt, honey, and cinnamon to create a delightfully creamy and tangy dessert that is still healthy.


For the stuffing: I sautéed some pears with dried cranberries, pecans, honey, and more cinnamon. This kit and ka boodle dish is incredibly satisfying and hearty—in my opinion, it could easily be mistaken for dessert!

mash-ups? You can substitute apples for pears, walnuts for pecans, pure maple syrup for honey, golden raisins for cranberries, and/or apples for pears. Use whatever pantry staples you already have before making a special trip to the grocery shop.

This seems like the ideal simple side dish to serve on the dining room table this Thursday. Just make sure to top the potatoes with a dollop of plain yogurt and a honey drizzle.


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