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Fig, Hazelnut, and Pear-Stuffed Sweet Potatoes with Pomegranate-Thyme Glaze

Fig, Hazelnut, and Pear-Stuffed Sweet Potatoes with Pomegranate-Thyme Glaze

December 23, 2009 |  by  |  Appetizers, Gluten-free, Recipes

It’s a couple days before Christmas and today I’m starting my prep work for our big dinner. I am making the filling for these along with a few other things to lighten my load on the actual big day. I found this yummy sounding treat in Better Nutrition Magazine. I made a few conversions with the ingredients such as coconut oil and raw unfiltered apple juice and, of course, all ingredients are organic. Don’t these sound amazing? I can’t wait to try them!

Fig, Hazelnut, and Pear-Stuffed Sweet Potatoes with Pomegranate-Thyme Glaze
 
Author:
Recipe type: Appetizer
Serves: 6
Ingredients
  • 4 large red-skinned sweet potatoes, scrubbed
  • ½ cup unfiltered apple juice
  • 1 large ripe but firm pear, chopped small
  • ½ cup chopped dried figs
  • ½ cup plus 2 Tbs. toasted hazelnuts, coarsely chopped, divided
  • 1 Tbs. plus 2 tsp. fresh thyme leaves, divided
  • ½ cup pomegranate juice
  • 1 Tbs. honey
  • 1 Tbs. coconut oil
  • Whole thyme sprigs for garnish, optional
Instructions
  1. Preheat to 350°F. Pierce potatoes several times with fork, and place on foil-lined baking sheet. Bake 40 to 50 minutes, or until potatoes are tender when pierced with fork. Let cool until easy to handle.
  2. Meanwhile, bring apple juice to a simmer. Add pear and figs; cook until pear is just tender, and most of liquid has evaporated, 5 to 7 minutes. Stir in ½ cup hazelnuts and 1 Tbs. thyme.
  3. Mix pomegranate juice and honey in small, heavy saucepan. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes, or until thickened and reduced by almost half. Add remaining 2 tsp. thyme.
  4. Cut off top ¼ inch lengthwise from each sweet potato, and discard. Remove about half of flesh from each potato. Mash flesh and oil in bowl with fork. Carefully stir in fig and pear mixture. Season with salt and pepper, if desired. Refill skins with flesh and pear mixture.
  5. Arrange sweet potatoes on serving platter. Sprinkle with remaining 2 Tbs. hazelnuts. Drizzle with Pomegranate-Thyme Glaze. Garnish with additional thyme sprigs, if desired; serve immediately.

 

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is a Certified Nutritional Therapy Practitioner specializing in a holistic approach to nutrition and total body wellness. She helps clients with digestive, blood sugar, hormone, immune, and detoxification imbalances. Her methods include a Metabolic Type Diet, functional diagnostic testing, and food sensitivity testing (MRT). Laureen’s practice is located in Grover Beach and she serves the surrounding areas of the Central Coast including Pismo Beach, Arroyo Grande, San Luis Obispo, Paso Robles, and Morro Bay.