Stuffed Sweet Potatoes With Apples (Printable)
Roasted sweet potatoes filled with cinnamon apples, walnuts and maple for a sweet-savory vegetarian main or hearty 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 alternative
→ Sweeteners & Flavorings
05 - 2 tablespoons 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
# Directions:
01 - Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce several times with a fork, and place on a lined baking sheet. Bake for 45–50 minutes until fork-tender.
02 - While sweet potatoes bake, melt butter in a skillet over medium heat. Add diced apples, cinnamon, nutmeg, and salt. Sauté 5–6 minutes until apples soften. Stir in walnuts and maple syrup; cook 2 minutes longer. Remove from heat.
03 - When sweet potatoes are cool enough, cut a slit lengthwise into each and gently open. Fluff the interior with a fork.
04 - Spoon the apple-walnut mixture evenly into each sweet potato. Top with dried cranberries and chopped parsley, if desired.
05 - Serve warm as a vegetarian main or hearty side dish.
# Cooking Tips:
01 -
- Your house will fill with the scent of roasting sweet potatoes long before dinnertime.
- This recipe saves the day when you need a hearty, comforting meal but don't want to fuss.
02 -
- Once, I overbaked the sweet potatoes and they collapsed—so check with a fork at 45 minutes to be safe.
- Letting the apple mixture cool a bit before stuffing keeps the sweet potatoes from getting soggy.
03 -
- Baking sweet potatoes directly on the rack with foil underneath ensures crispy skin all around.
- A splash of lemon juice in the apple filling helps keep flavors bright and balances the sweetness.