These hearty harvest twice-baked sweet potatoes will be a showstopper on the Thanksgiving table. Stuffed with kale, onion, pears, cranberries and topped with crunchy toasted walnuts, this side looks impressive and beautiful but is actually incredibly easy. I know many of us tend to stick to our family’s classic recipes but trust me on this one… it’s a great dish I know everyone will love for years to come!
Preheat the oven to 400F and line a baking sheet with parchment paper.
Place the sweet potatoes on the prepared sheet and bake until tender (usually about 45 min-1 hour depending on the size).
Once the potatoes are tender, remove from oven and set aside to cool slightly. Reduce the oven temperature to 375F.
In a large skillet, heat the oil over medium heat. Sauté the minced onion until almost translucent. Add in the chopped pear and seasonings and stir until the pears begin to soften. Add in the chopped and cored kale and stir until soft.
Once the roasted potatoes are cool enough to handle, carefully slice down the middle of the potato and gently peel away the skin from the center. Scoop out the insides of the potatoes in a bowl (be careful not to break the skin!). I found it easiest to leave a bit of the potato in tact to keep the potatoes shape.
With a fork, mash the insides of the sweet potato and mix in the pear/kale/onion mixture. Add the maple syrup and stir until mixed well.
Taste and adjust seasonings as necessary.
With a spoon, gently scoop the fillings back into the potato shells. I added the cranberries and walnuts on top.
Bake at 375F for an additional 15 minutes or until the nuts are golden brown. Enjoy!