I am a sucker for cheese, I put cheese on everything. If I can have an excuse to use cheese, I do. However, these delicious stuffed sweet potatoes are amazing with or without that melty brie slice so feel free to leave it out to make these completely VEGAN! And I could eat them all day… They are sweet and cozy tasting and are perfect when that weather is giving you blah vibes. I hope you like!
Winter Stuffed Sweet Potatoes
A fresh, wholesome treat to enjoy any time of year.
Ingredients
- 4 sweet potatoes
- 1 Tablespoon olive oil
- 1/2 cup onion, minced
- 2 medium pears, diced
- 1 tsp sage
- 4 teaspoons honey (or maple syrup)
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 4 slices Brie, rind on
- 1/4 cup dried cranberries
- 2 tablespoons walnuts, chopped
Directions
- Heat oven to 400 degrees and line a small baking sheet with tinfoil
- Place potatoes on baking sheet and bake until soft, about an hour depending on your oven.
- Set potatoes aside to cool and reduce oven temperature to 375.
- Heat olive oil in skillet on med-high heat. Add onion and cook until soft. Add the pears and sage and cook until they are soft, about 3 minutes.
- Slice down center of each potato, trying not to break the skin. Scoop the insides into a medium bowl, mashing them until they are smooth.
- Set aside a few tablespoons of pear mixture for later use and add the rest into the sweet potatoes. Add the honey, salt and cinnamon. Mix well.
- Scoop the filling mixture back into each of the sweet potatoes, top with the reserved pear mixture.
- Sprinkle walnuts and cranberries on top of each potato, pressing in to the mixture with a spoon, if necessary.
- Place a slice of Brie along the top of each potato (optional)
- Bake for another 15 minutes or so, until they are hot and brie has become bubbly.
- Allow to cool for 5-10 minutes and enjoy!