Description
A savory and sweet dish featuring baked sweet potatoes stuffed with fresh pears and creamy gorgonzola, topped with a crunchy walnut-cranberry glaze.
Ingredients
Scale
- 2 large sweet potatoes
- 1 ripe pear, sliced
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- Glaze:
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake them directly on the oven rack for 45-50 minutes until tender.
- While the potatoes are baking, prepare the stuffing: In a bowl, mix sliced pear, gorgonzola cheese, walnuts, and dried cranberries.
- For the glaze: In a small saucepan, combine honey, balsamic vinegar, and butter. Heat over medium heat until thickened, about 5 minutes.
- Once potatoes are done, cut them open and stuff with the pear mixture.
- Drizzle the walnut-cranberry glaze over the stuffed potatoes.
- Season with salt and pepper, and serve immediately.
Notes
For a vegetarian option, ensure all ingredients are plant-based; pairs well with a light salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 12g