Description
Give a twist to your traditional twice baked spuds with these ginger pear twice baked sweet potatoes! Packed with pears, ginger and walnuts, they’re Whole30 approved!
Ingredients
Units
Scale
- 2 Evenly Sized Sweet Potatoes/Yams
- 2 Tbsp Ghee, or Clarified Butter
- 1/4 cup Chopped Walnuts
- 1 Bartlett Pear, cored and diced
- 1 1/2 tsp Grated Fresh Ginger
- 1 tsp Cinnamon
Instructions
- Preheat oven to 400 degrees. Using a fork, poke several holes in the potatoes. Bake on a aluminum foil lined baking sheet, for 45 minutes or until they are soft all the way through.
- Remove from oven and let rest until cook enough to handle. Reduce heat of oven to 350 degrees.
- Slice sweet potatoes in half, lengthwise. Gently scoop out contents of the sweet potatoes into a mixing bowl, add in clarified butter or ghee, and remaining ingredients. Mix together.
- Divide the mixture evenly into the sweet potato skins, and place back in oven for 15 -20 minutes or until slightly crispy on top. Remove and serve warm.