Description
This delicious sweet potato stuffed with caramelized pear, raisins, and pomegranate seeds is a hearty and healthy breakfast. It’s something everyone can enjoy, as it is vegan, gluten-free, and paleo-friendly.
Ingredients
- 1 Sweet Potato
- 1 Pear
- 1 pinch Salt
- 1 dash Ground Cinnamon
- Cashew Butter, Melted, For Drizzling
- ¼ cups Raisins
- ¼ cups Pomegranate Arils
Preparation
Wash sweet potato and poke several holes in it with a fork. Put on plate and microwave 6 minutes, flipping once halfway through. Alternately, you can bake your sweet potato at 400°F for about 45 minutes.
While sweet potato is cooking, dice pear. Place in small saucepan with 2 tablespoons of water, a pinch of salt, and sprinkle with cinnamon. Cook over medium heat about 5 minutes, until pear starts to caramelize. Remove from heat and set aside.
When sweet potato is done cooking, cut a slit in the middle, but be sure not to cut all the way through. Open the sweet potato like a book and scoop out some of the insides on both sides. You can discard this or save for a different recipe. Stuff each side with caramelized pear filling, drizzle with cashew butter, and top with raisins and pomegranate aerils. Enjoy!
