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Pear and Gorgonzola Stuffed Sweet Potato with Walnut-Cranberry Glaze Recipe

★★★★★

5 from 109 reviews
  • Author: Charlotte
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://tastyadventureguide.com/pear-and-gorgonzola-stuffed-sweet-potato-with-walnut-cranberry-glaze-recipe/