Apple Stuffed Sweet Potatoes
Transform your fall dinner table with these Apple Stuffed Sweet Potatoes, a hearty, flavor-packed dish that combines the natural sweetness of roasted sweet potatoes with warm, spiced caramelized apples. Perfectly baked sweet potatoes create the ideal base for a filling made with sautéed apples, brown sugar, cinnamon, and a hint of nutmeg, delivering all the cozy flavors of autumn in every bite. A touch of vanilla and optional crunchy pecans add depth and texture, while a drizzle of maple syrup elevates this comforting dish into a sweet-savory masterpiece. Ready in just over an hour, this recipe is both simple to prepare and rich in taste, making it an excellent choice for weeknight dinners or festive holiday gatherings. Whether served as a side dish or a vegetarian main course, these stuffed sweet potatoes are guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces medium sweet potatoes
- 2 pieces apples (such as Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 cup chopped pecans (optional)
- 2 tablespoons maple syrup (optional, for drizzling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
Place the sweet potatoes on the prepared baking sheet and bake for 40-50 minutes, or until tender when pierced with a knife.
While the sweet potatoes are baking, prepare the apple filling. Peel, core, and dice the apples into small pieces.
In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg, and stir to combine.
Cook the apples for 8-10 minutes, stirring occasionally, until they are softened and caramelized. Stir in the vanilla extract and remove from heat. If using pecans, stir them in at this point.
Once the sweet potatoes are cooked and slightly cooled, slice them open lengthwise down the center, being careful not to cut all the way through the bottoms.
Using a fork, gently mash the flesh of the sweet potatoes slightly to create a pocket for the filling.
Spoon the caramelized apple mixture into the sweet potato pockets, dividing it evenly among the four sweet potatoes.
If desired, drizzle a little maple syrup over the stuffed sweet potatoes for extra sweetness and serve warm.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 94.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
