Harvest Stuffed Sweet Potatoes

Heat oven to 400ºF and line a baking sheet with tinfoil.

Place potatoes on baking sheet and bake until soft, about 45 minutes to 1 hour. Set side for about 10 minutes until cool enough to handle. Reduce oven temperature to 375ºF.

While potatoes cool, heat olive in a large pan on medium/high heat. Add onion and cook until it just begins to soften, about 2 minutes. Add pears and poultry seasoning and cook until pears just begin to soften, about 2–3 minutes.

Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes. Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape. Mash the sweet potatoes until smooth

Reserve 6 tablespoons of the pear mixture for later use and add the rest into the sweet potatoes, along with maple syrup, salt and cinnamon. Stir until well mixed.

Gently scoop filling back into each potato to fill it. Spread reserved pear mixture along the center of each potato (about 1 1/2 tablespoons per potato.)

In a small bowl, mix cranberries and black walnuts and then spread along the center of each potato, lightly pressing into the pear mixture. Bake another 15–20 minutes, or until potatoes are hot and black walnuts are lightly toasted.

Let cool for 5–10 minutes and devour!