Stuffed Sweet Potatoes With Apples (Printable)
Oven-baked sweet potatoes filled with cinnamon apples, walnuts and maple for a cozy, savory-sweet main or side.
# What You'll Need:
→ Vegetables & Fruit
01 - 4 medium sweet potatoes
02 - 2 large apples, such as Granny Smith or Honeycrisp, diced
→ Nuts & Seeds
03 - 1/2 cup walnuts, roughly chopped
→ Dairy & Alternatives
04 - 2 tablespoons unsalted butter or vegan butter substitute
→ Sweeteners & Flavorings
05 - 2 tablespoons pure maple syrup
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Pinch of salt
→ Garnish (optional)
09 - 2 tablespoons dried cranberries
10 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F. Scrub sweet potatoes, pierce each several times with a fork, and arrange on a lined baking sheet. Bake for 45 to 50 minutes until fork-tender.
02 - While potatoes roast, melt butter in a skillet over medium heat. Add diced apples, cinnamon, nutmeg, and a pinch of salt. Sauté for 5 to 6 minutes until apples are soft. Stir in walnuts and maple syrup, cooking for an additional 2 minutes. Remove from heat.
03 - Once sweet potatoes are cool enough to handle, slice each open lengthwise and gently open. Fluff the flesh with a fork to loosen.
04 - Spoon the warm apple-walnut mixture evenly into each sweet potato. Sprinkle with dried cranberries and chopped parsley if desired.
05 - Serve stuffed sweet potatoes warm as a main or robust side.
# Insider Tips:
01 -
- There’s a hidden joy in every bite when sweet meets a gentle savory crunch.
- It’s impressively beautiful but fuss-free enough for a last-minute dinner.
02 -
- Don’t rush the sweet potatoes—a hard center is tough to rescue and won’t soak up the filling.
- Letting the apple mixture cool for a minute before stuffing keeps the potatoes from collapsing.
03 -
- Cut a deep but controlled slit in each sweet potato so you can fluff them without breaking the skin.
- A sprinkle of salt over the finished dish wakes up all the flavors even more.