Stuffed Sweet Potatoes



Yield 2


2 large sweet potatoes, washed and scrubbed

1/2 cup dried cranberries

1 tablespoon butter

1 large pear, finely chopped

1/4 cup walnuts, coarsely chopped

1/4 cup crumbled bacon, fully cooked

1/2 teaspoon ground ginger

1 tablespoon brown sugar

2 tablespoons crumbled feta cheese


  1. Pierce the sweet potatoes in several places with a fork, wrap each in aluminum foil, and place the wrapped potatoes on a baking sheet.
  2. Bake the potatoes at 350 degrees F for approximately one hour until tender.
  3. While the potatoes cool, plump the dried cranberries. Place the cranberries in a bowl and pour cover them with warm water (a few will float).
  4. While the dried cranberries fatten up, melt the butter in a skillet over medium-high heat.
  5. Add the chopped pear 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. Slit each potato lengthwise and use a fork to gently mash the pulp inside each potato.
  9. Mound 1 cup of the filling mixture into and onto the sweet potatoes.
  10. Garnish each potato with one tablespoon of crumbled feta cheese.


The amount of filling this recipe makes could easily be spread across three sweet potatoes. Simply go a bit lighter than one cup of filling per potato.

Recipe by Love & Flour at