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1
Heat oven to 400u00b0F and line a baking sheet with tinfoil.
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2
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 375u00b0F.
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3
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.
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4
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
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5
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.
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6
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.)
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7
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.
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8
Let cool for 5-10 minutes and devour!
