Stuffed Sweet Potatoes With Apples (Print View)

Oven-baked sweet potatoes piled with cinnamon apples, walnuts and maple for a sweet-savory vegetarian 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 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

# How To Make It:

01 - Preheat oven to 400°F. Scrub sweet potatoes, pierce each several times with a fork, and place on a lined baking sheet. Bake for 45 to 50 minutes until tender.
02 - While sweet potatoes bake, 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 begin to soften.
03 - Stir walnuts and maple syrup into the apple mixture. Cook for 2 minutes more, then remove from heat.
04 - When sweet potatoes are cool enough to handle, make a slit lengthwise down the center of each and gently open. Fluff the interior with a fork.
05 - Spoon the apple-walnut mixture evenly into each sweet potato. Top with dried cranberries and chopped parsley if desired.
06 - Serve warm as a main course or hearty side dish.

# Expert Hints:

01 -
  • Your kitchen will fill with cozy, spiced aromas long before the first bite.
  • The crunchy walnuts and soft, maple-kissed apples make every forkful texturally perfect.
02 -
  • Once, I rushed the baking and ended up with undercooked sweet potatoes—be patient, and test each one before stuffing.
  • Adding the walnuts too early can make them soggy; give them just a quick toss at the end for crunch.
03 -
  • Let the sweet potatoes rest for five minutes after baking so the skins pull away cleanly from the flesh and are easier to stuff.
  • Warming your maple syrup before drizzling adds a little extra silkiness to the filling.

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