Introduction
Oh, the smell of fall! It just brings back so many wonderful memories, doesn’t it? Think crisp air, crunchy leaves, and the warmth of a cozy kitchen. Today, we’re bottling up that feeling into something truly special: Apple Spiced Stuffed Sweet Potatoes. This recipe is like a hug in a dish, and I promise, it’s so simple, you’ll be making it again and again.
Whether you’re looking for a quick weeknight dinner that feels like a special occasion, a delightful side dish for your holiday table, or even a thoughtful treat to share with friends, these stuffed sweet potatoes are an absolute winner. They’re incredibly satisfying and packed with all the best flavors of the season!
Why You’ll Love This Recipe
- Fast & Easy: Minimal prep, maximum flavor. You’ll be amazed at how quickly these come together!
- Perfectly Portable & Giftable: Make a batch and share them with neighbors or bring them to a potluck – they travel beautifully!
- Pure Comfort Food: This recipe is a guaranteed crowd-pleaser, loved by kids and adults alike.
- Versatile & Satisfying: Serve them as a main dish or a hearty side. They’re just plain delicious!
Ingredients
Let’s gather our goodies! The beauty of this recipe is in its simplicity, using ingredients that taste like pure autumn magic.
- 4 medium sweet potatoes: These are our edible bowls! Choose ones that are similar in size so they bake evenly.
- 2 tablespoons butter: Unsalted is my preference, but salted works too! It adds that lovely richness to our apple filling.
- 2 apples, peeled and diced: I love using Honeycrisp or Fuji apples here. They hold their shape well and have that perfect sweet-tart balance.
- 1 tablespoon maple syrup: The real deal, please! It adds a beautiful sweetness and a touch of that earthy maple flavor.
- ½ teaspoon ground cinnamon: The star of our spice show!
- ¼ teaspoon ground nutmeg: Just a whisper of warmth and coziness.
- ⅛ teaspoon ground cloves: This adds a little zing and depth. Don’t overdo it!
- ¼ teaspoon salt: Crucial for balancing all those sweet flavors and making them pop!
- ¼ cup chopped pecans: For a delightful crunch and nutty flavor. Walnuts are a great substitute if you prefer.
- 2 tablespoons dried cranberries: These little gems add a chewy texture and a burst of festive color and tartness.
- Greek yogurt or whipped cream, for topping: This is the crowning glory! A dollop of creamy goodness makes these utterly irresistible.
How to Make It
Alright, let’s get cooking! It’s as easy as 1-2-3 (well, 13 steps, but they’re all super simple!). Grab your apron, and let’s dive in!
- Preheat your oven: Get it nice and toasty at 400°F (200°C).
- Bake the sweet potatoes: Wash your sweet potatoes really well, give them a few pricks with a fork (this lets steam escape!), and then place them directly on the oven rack. Let them bake for about 45-60 minutes, or until they are super tender when you poke them with a fork.
- Melt the butter: While those sweet potatoes are baking, melt your butter in a skillet over medium heat.
- Soften the apples: Toss in your diced apples. Let them cook for about 5-7 minutes, stirring occasionally, until they’re starting to get a little soft but not mushy.
- Spice it up: Stir in the maple syrup, cinnamon, nutmeg, cloves, and salt. Cook for another 2 minutes, just to let those flavors meld together beautifully. Oh, the aroma!
- Add the crunch: Take the skillet off the heat and stir in those chopped pecans and dried cranberries. This is where the magic happens!
- Cool slightly: Once your sweet potatoes are tender, carefully take them out of the oven. Let them cool just enough so you can handle them without burning your fingers.
- Slice them open: Using a sharp knife, slice each sweet potato in half lengthwise.
- Hollow them out: Gently scoop out most of the tender flesh from the center of each half, leaving about a ½-inch border around the edges to create a little bowl. Put the scooped-out sweet potato flesh into a separate bowl.
- Mix it all up: Now, add that delicious apple mixture to the bowl with the scooped-out sweet potato flesh. Grab a fork or a potato masher and mash it all together until it’s nicely combined.
- Stuff ’em back up: Spoon that wonderful apple and sweet potato mixture back into the hollowed-out sweet potato skins. Fill them up generously!
- Bake again: Pop those stuffed sweet potatoes back into the oven for about 10-15 minutes. You want them to heat through and get just a little bit golden on top.
- Serve and enjoy: Take them out, top them with a spoonful of Greek yogurt or a dollop of whipped cream, and serve them warm. Perfection!
Substitutions & Additions
Feeling creative? That’s the spirit! This recipe is wonderfully adaptable.
- Apples: Pears would be a lovely, slightly different twist!
- Nuts: Walnuts are a fantastic substitute for pecans. If you have nut allergies, toasting some sunflower or pumpkin seeds would be a great alternative for crunch.
- Sweetener: If you don’t have maple syrup, honey or even a touch of brown sugar will work.
- Spices: A pinch of ginger or cardamom can add another layer of cozy flavor.
- Extra Goodies: For a richer dish, you could stir in a tablespoon or two of cream cheese into the filling mixture before stuffing. A sprinkle of shredded cheddar cheese on top before the final bake is also surprisingly delicious!
Tips for Success
A few little tricks can make your stuffed sweet potato experience even better!
- Baking the Sweet Potatoes: Make sure they are truly tender before you scoop them. If they’re still firm, they won’t mash well and your filling won’t be as creamy.
- Don’t Over-Scoop: Be careful not to scoop too close to the skin when hollowing out the potatoes, or you might end up with holes!
- Prep Ahead: You can bake the sweet potatoes and prepare the apple filling a day in advance. Store them separately in the refrigerator. When you’re ready to serve, scoop out the potatoes, stuff them, and bake as directed.
- Crispy Skins: If you love a crispy sweet potato skin, you can rub them with a little olive oil before baking the first time.
How to Store It
Leftovers? Lucky you! These stuffed sweet potatoes reheat beautifully.
Once cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at around 350°F (175°C) until warmed through, or pop them in the microwave for a quick warm-up. I find the oven gives them the best texture.
FAQs
Got questions? I’ve got answers!
- Can I make this recipe vegan? Yes! Simply use a plant-based butter (like vegan butter or coconut oil) and top with a dairy-free yogurt or coconut whipped cream.
- What if I don’t like sweet potatoes? While sweet potatoes are the star here, you could try this with regular baked potatoes, though the flavor profile will be quite different!
- Can I make the filling ahead of time? Absolutely! The apple filling can be made a day in advance and stored in the refrigerator.
Apple Spiced Stuffed Sweet Potatoes
A cozy and delicious fall treat that's perfect as a weeknight dinner, a holiday side dish, or a thoughtful gift. These stuffed sweet potatoes are easy to make and packed with seasonal flavors.
Equipment
- Oven Preheat to 400°F (200°C)
- Skillet Medium heat
- Fork
- Sharp knife
- bowl For mixing
- Potato Masher
Ingredients
Main ingredients
- 4 medium sweet potatoes Similar in size for even baking
- 2 tablespoons butter Unsalted preferred
- 2 apples Peeled and diced (Honeycrisp or Fuji recommended)
- 1 tablespoon maple syrup Real deal
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup chopped pecans Walnuts are a great substitute
- 2 tablespoons dried cranberries
- Greek yogurt or whipped cream For topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash sweet potatoes, prick with a fork, and bake directly on the oven rack for 45-60 minutes, or until tender.
- While potatoes bake, melt butter in a skillet over medium heat.4 medium sweet potatoes
- Add diced apples to skillet and cook for 5-7 minutes until slightly softened.4 medium sweet potatoes
- Stir in maple syrup, cinnamon, nutmeg, cloves, and salt. Cook for another 2 minutes.4 medium sweet potatoes
- Remove skillet from heat and stir in chopped pecans and dried cranberries.4 medium sweet potatoes
- Once sweet potatoes are tender, carefully remove from oven and let cool slightly.
- Slice each sweet potato in half lengthwise.
- Gently scoop out most of the flesh, leaving a ½-inch border, and place scooped flesh in a separate bowl.
- Add the apple mixture to the bowl with the scooped sweet potato flesh and mash together.
- Spoon the filling back into the hollowed-out sweet potato skins.
- Bake stuffed sweet potatoes for 10-15 minutes until heated through and lightly golden.
- Serve warm, topped with Greek yogurt or whipped cream.4 medium sweet potatoes
Notes
For vegan option, use plant-based butter and top with dairy-free yogurt or coconut whipped cream. Can also be made with regular baked potatoes, but flavor will differ. Apple filling can be made a day in advance. For crispy skins, rub with olive oil before initial bake.