Stuffed Sweet Potatoes

These sweet potatoes steamed in our Convection Steam Oven is the perfect base to a fall stuffing. Pears, pancetta and dried cranberries are the perfect topping for this Fall inspired side dish.

PREP TIME: 20 Minutes
COOK TIME: 30 Minutes
YIELD: 8 Servings


  • 4 Sweet Potatoes
  • 4 Bartlett Pears
  • ½ Lb Pancetta
  • ¼ Cup Dried Cranberries
  • ¼ Cup Crushed Pumpkin Seeds
  • 3 Tbs Butter
  • 1/3 Cup Brown Sugar
  • 1 Tbs Thyme
  • Salt and Pepper To Taste


Method of Preparation

  1. Preheat Wolf Convection Steam Oven to 210° on the steam mode. Place the sweet potatoes on a perforated pan and steam for about 20 minutes, or until fork tender.
  2. Dice the pancetta and cook on Wolf Cooktop on medium high heat until crispy. Remove most of the pancetta grease from the pan, leaving the pancetta.
  3. Dice the pears and add to the pancetta. Cook for 3 minutes, then add the butter, brown sugar, thyme, salt, and pepper. Cook for another 3 minutes.
  4. Cut the sweet potatoes in half lengthwise, and top with the pear and pancetta mixture.
  5. Garnish with the dried cranberries and pumpkin seeds. Serve and enjoy!

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