Roasted Sweet potatoes stuffed with dried fruit and drizzled with a maple pomegranate reduction #vegan #vegetarian #recipe #kosher #glutenFree

Stuffed Sweet Potatoes With Maple Pomegranate Drizzle

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings 1x
  • Category: Sides
  • Cuisine: Kosher / Vegan



  1. Preheat oven to 400F. Line a baking sheet with foil or parchment paper
  2. Arrange sweet potatoes on the baking sheet and bake for 45 minutes or until tender
  3. In the meantime, prepare the glaze by combining all the ingredients in a small sauce pan. Cook over medium heat, 5-6 minutes until it comes to a soft boil. Reduce heat and simmer for an additional 6-7 minutes ( the glaze will thicken as it cools)
  4. Combine chopped pistachios, pine nut and salt in a small bowl and toss together. Heat olive oil in a non stick pan, add nuts and cook over medium heat stirring constantly for about 2 minutes (keep an eye so they don’t burn)
  5. Transfer to a bowl, add dried apricots, prunes and cherries and mix well
  6. Once the sweet potatoes are cool enough to handle, slice them down the middle and lightly press the ends towards the center
  7. Fill each sweet potato with nut and fruit filling and drizzle with the glaze right before serving