Stuffed Sweet Potatoes
Serves: 2
  • 2 large sweet potatoes, washed and scrubbed
  • ½ cup dried cranberries
  • 1 tablespoons butter
  • 1 large pear, finely chopped
  • ¼ cup walnuts, coarsely chopped
  • ¼ cup crumbled bacon, fully cooked
  • ½ teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 2 tablespoons crumbled feta cheese
  1. Pierce the clean sweet potatoes in several places with a fork and wrap with aluminum foil.
  2. Place the wrapped potatoes on a baking sheet and bake at 350 degrees F for approximately one hour. The potatoes should be tender when fully cooked.
  3. While the potatoes cool, plump the dried cranberries by placing them in a bowl and pouring warm water over them to cover (a few will float).
  4. While they fatten up, melt the butter in a skillet over medium-high heat.
  5. Add the pears and sauté until tender and slightly golden, about 4 minutes.
  6. Drain the plump cranberries and add them to the skillet along with the walnuts, bacon, ginger, and brown sugar.
  7. Sauté about a minute to warm, then remove from heat.
  8. Cut the tops and bottoms off each potato and slit lengthwise.
  9. Use a fork to gently mash the pulp inside each potato.
  10. Mound 1 cup of the filling mixture into and onto the sweet potatoes.
  11. Garnish each potato with one tablespoon of crumbled feta cheese.
The amount of filling this recipe makes could easily be spread across three medium to large sweet potatoes. Simply go a bit lighter than one cup of filling per potato.
Recipe by Love & Flour at