FRUIT STUFFED SWEET POTATO

4 sweet potatoes (1/2 pound or 225 g each) 1/2 pound (225 g) pears, cored and chopped 1/2 pound (225 g) fresh figs, sliced in half

3 ounces (85 g) fresh cranberries (or thawed frozen)

1/2 cup (60 g) walnuts, chopped

FOR THE MAPLE-TAHINI SAUCE:

3 tablespoons (45 g) tahini

2 tablespoons (28 ml) maple syrup

1 tablespoon (15 ml) water 1 teaspoon vanilla extract Pinch of salt

Preheat the oven to 375°F (190°C, or gas mark 5). Wrap the sweet potatoes individually in aluminium foil and place them on a baking sheet. Bake for 30 minutes or until fork-tender.

In a large bowl, combine the pears, figs, cranberries, and walnuts. When the potatoes are done, let them cool for 10 minutes before unwrapping the foil and cutting them in half lengthwise. Divide the fruit filling among the potatoes, mounding it on top of the potato halves. Arrange them on the baking sheet and place them back in the oven to bake for 15 minutes.

To make the maple-tahini sauce:

Whisk all the ingredients together in a small bowl, drizzle over the tops of the baked sweet potatoes, and serve.