Pear Stuffed Sweet Potatoes

Makes 12 Servings


  • 12 Sweet potatoes scrubbed
  • 1/4 cup Roasted garlic puree
  • 1/2 cup Butter softened
  • 1/4 cup Crystallized ginger finely chopped
  • 3 cups Goats cheese at room temperature
  • 1/2-3/4 cup Reserved Pear juice
  • 3 cups Pacific Northwest Canned Pears drained and diced
  • 3/4 cup Chives minced

    Scrub sweet potatoes and poke them in several places with a fork. Place on sheetpan. Roast potatoes in a 400°F. conventional or 350°F. convection oven for 1 hour or until tender. Remove from the heat and cool almost to room temperature. Cut the top third off of the sweet potatoes and gently scoop out filling leaving skins in tact and a thin layer of potato in the skin. Lay the hollowed skins, with scooped-side up, on a greased sheetpan. Place sweet potato meat and garlic in a mixer equipped with a paddle and mix until smooth. Add butter and ginger and blend. Add cheese and reserved Pear juice and mix well. Fold in diced Pears and re-stuff mixture into the reserved potato shells*. Bake stuffed potatoes in a 400°F. conventional or 350°F. convection oven 12-16 minutes or until heated through. Sprinkle potatoes with chives to serve. *Mixture can also be transferred into a lightly greased half steamtable pan and baked 18-20 minutes.

    NUTRITION (Per Serving)
    Calories: 549
    Protein: 16g
    Carbohydrate: 79g
    Fiber: 10g
    Fat: 18g
    Sodium: 283mg
    Cholesterol: 36mg