Pear and Gorgonzola Stuffed Sweet Potato with Walnut-Cranberry Glaze Recipe
Introduction
This Pear and Gorgonzola Stuffed Sweet Potato with Walnut-Cranberry Glaze offers a delightful blend of sweet, savory, and tangy flavors. Perfect as a comforting side or a light vegetarian main, it combines tender roasted sweet potatoes with creamy cheese, juicy pear, and a luscious nutty glaze.
Ingredients
- 2 large sweet potatoes
- 1 ripe pear, diced
- 1/4 cup (30 g) crumbled Gorgonzola cheese
- 1/4 cup (30 g) chopped toasted walnuts
- 2 tbsp (30 ml) cranberry sauce or finely chopped cranberries
- 1 tbsp (15 ml) honey
- 1 tsp (5 g) butter
- Salt and pepper, to taste
- Fresh thyme for garnish (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast for 45–50 minutes until fork-tender.
- Step 2: Let the potatoes cool slightly. Meanwhile, toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes, stirring occasionally.
- Step 3: In a small saucepan, melt the butter. Stir in the cranberry sauce and honey. Simmer gently for 2–3 minutes, then remove from heat and add the toasted walnuts.
- Step 4: Slice each sweet potato open lengthwise and scoop out a small cavity in the center to create room for the filling.
- Step 5: Fill the cavity with diced pear and crumbled Gorgonzola. Return the stuffed potatoes to the oven for 5–7 minutes until the cheese melts slightly.
- Step 6: Drizzle the warm walnut-cranberry glaze over the stuffed sweet potatoes. Garnish with fresh thyme if desired and serve warm.
Tips & Variations
- For a nuttier flavor, try substituting toasted pecans for walnuts.
- Use blue cheese instead of Gorgonzola if you prefer a milder taste.
- To make it vegan, replace butter with coconut oil and use a plant-based cheese alternative.
- Add a pinch of cinnamon to the pear filling for an extra warm spice touch.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the glaze fresh, you may want to drizzle it on just before serving after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sweet potatoes ahead of time?
Yes, you can roast the sweet potatoes in advance and store them in the refrigerator. When ready to serve, scoop the filling, add toppings, and warm them in the oven.
What can I use instead of cranberry sauce?
If you don’t have cranberry sauce, finely chopped fresh cranberries or even a bit of pomegranate molasses mixed with honey can work well as a substitute for the glaze.
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Pear and Gorgonzola Stuffed Sweet Potato with Walnut-Cranberry Glaze Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Pear and Gorgonzola Stuffed Sweet Potato with Walnut-Cranberry Glaze is a deliciously comforting dish that combines the natural sweetness of roasted sweet potatoes and pears with the tangy richness of Gorgonzola cheese. Enhanced by a warm walnut and cranberry glaze, this recipe offers a perfect balance of sweet, savory, and nutty flavors, making it a great option for a cozy vegetarian meal or an impressive side dish.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes
Stuffing
- 1 ripe pear, diced
- 1/4 cup (30 g) crumbled Gorgonzola cheese
Walnut-Cranberry Glaze
- 1/4 cup (30 g) chopped toasted walnuts
- 2 tbsp (30 ml) cranberry sauce or finely chopped cranberries
- 1 tbsp (15 ml) honey
- 1 tsp (5 g) butter
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh thyme for garnish (optional)
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes several times with a fork to allow steam to escape. Place them directly on the oven rack or a baking sheet and roast for 45–50 minutes until they are tender when pierced with a fork.
- Toast Walnuts: While the potatoes are roasting, toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes. Stir frequently to prevent burning and to bring out their flavor. Remove from heat once lightly browned and fragrant.
- Prepare Walnut-Cranberry Glaze: In a small saucepan, melt the butter over low heat. Stir in the cranberry sauce and honey, and let the mixture simmer gently for 2–3 minutes until well combined and slightly thickened. Remove the saucepan from the heat, then stir in the toasted walnuts. Set aside.
- Scoop Sweet Potatoes: Once the sweet potatoes are cool enough to handle, slice each one lengthwise down the middle. Carefully scoop out a small cavity in the center of each to hold the filling, leaving some sweet potato flesh around the edges to maintain structure.
- Fill with Pear and Gorgonzola: Spoon the diced pear and crumbled Gorgonzola into the scooped cavities of the sweet potatoes. Season with salt and pepper to taste. Place the stuffed sweet potatoes back onto a baking sheet and return them to the oven for an additional 5–7 minutes to warm through and allow the cheese to melt slightly.
- Serve: Remove the sweet potatoes from the oven and drizzle them generously with the warm walnut-cranberry glaze. Garnish with fresh thyme if desired. Serve immediately for a delightful balance of sweet, savory, and nutty flavors.
Notes
- Use ripe but firm pears to prevent them from turning mushy while baking.
- Walnuts can be substituted with pecans for a different nutty flavor.
- For a vegan version, substitute Gorgonzola with a plant-based blue cheese alternative and replace butter with vegan margarine.
- If fresh cranberries are used instead of sauce, cook them down with a bit of sugar to create a similar glaze consistency.
- Sweet potatoes can be roasted ahead of time and stuffed just before serving for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: stuffed sweet potato, pear, Gorgonzola, walnut glaze, cranberry sauce, roasted sweet potato, vegetarian side dish, holiday recipe
