Description
Sweet potatoes are roasted until tender, then stuffed with apple, warm spices, and a touch of sweetness for a comforting, nutritious side or dessert.
Ingredients
- 4 medium sweet potatoes (about 2 lb)
- 1 large apple, peeled, cored, and diced (about 1½ cups)
- 2 Tbsp melted butter (or coconut oil for vegan)
- 2 Tbsp brown sugar or maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of salt
- 2 Tbsp chopped pecans or walnuts (optional)
- 1 Tbsp raisins or dried cranberries (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Pierce sweet potatoes several times with a fork.
- Place potatoes on a baking sheet and roast for 45–60 minutes, until very tender.
- Meanwhile, in a small bowl mix diced apple, melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt.
- Once sweet potatoes are done, let cool slightly, then slice open lengthwise and fluff the insides with a fork.
- Gently stir in half of the apple‑spice mixture into the sweet potato flesh.
- Spoon the remaining apple mixture over the tops. Sprinkle with nuts and dried fruit if using.
- Return to oven for 5–10 minutes to warm the filling and meld flavors.
- Serve hot as a sweet-savory side or light dessert.
Notes
- To make vegan, use coconut oil instead of butter and maple syrup instead of brown sugar.
- Add a scoop of Greek yogurt or a drizzle of tahini for extra creaminess.
- These reheat well—store leftovers in sealed container for up to 4 days.
- Substitute pears if apples aren’t in season.