Apple Spiced Stuffed Potatoes

These apple spiced stuffed sweet potatoes are a cozy and satisfying way to bring harvest flavors right to your dinner table. Perfect for fall evenings when you want something both comforting and bright with a hint of sweetness and spice.

I started making these when I wanted a sweet and savory dish that didn't require much fuss. It quickly became a fall favorite in my home.

Ingredients

• Four medium sweet potatoes: choose ones that are firm with smooth skin for even roasting
• Two tablespoons butter: adds richness for a vegan option, coconut oil works well
• Two apples like Honeycrisp or Granny Smith: tart and crisp apples hold their shape and balance the sweet potato
• One tablespoon maple syrup: natural sweetener that deepens the flavor without overpowering
• Ground cinnamon, nutmeg, and cloves: warm spices that create a cozy aroma always use fresh ground if you can for best potency
• Quarter teaspoon salt: enhances all the flavors in the filling
• Quarter cup chopped pecans: adds crunch and a buttery note toast lightly for more flavor
• Two tablespoons dried cranberries: bring tart bursts that contrast nicely with sweet elements
• Plain Greek yogurt or whipped cream for topping: creamy finish that tones down the sweetness with tang or richness

Instructions

Preheat the oven:

Pierce the sweet potatoes several times with a fork so steam can escape during roasting. Place them on a baking sheet to catch any drips. Preheat your oven to 400 degrees Fahrenheit and roast the sweet potatoes for 45 to 55 minutes. To test doneness, poke with a skewer or knife it should glide in easily and the potato flesh should feel soft but not mushy.

Prepare the apple mixture:

In a skillet, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally until tender but not mushy, about five to seven minutes. Stir in maple syrup and all the spices along with the salt and cook for another two minutes so the flavors meld and the apples become glossy and fragrant. This step layers the warming spices perfectly with the natural sweetness of the apples.

Assemble the stuffed potatoes:

Once the sweet potatoes are cool enough to handle, slice them open lengthwise. Use a fork to fluff up the insides creating a soft bed for the filling. Spoon the warm spiced apple mixture generously over the potato flesh. Sprinkle the pecans and cranberries on top to add texture and color.

Serve:

Serve the stuffed sweet potatoes warm, topped with a dollop of Greek yogurt or whipped cream. The creaminess balances the spices and adds a cool contrast to the warm filling.

I love how the combination of crisp apples and warm spices takes these humble sweet potatoes to a whole new level. This dish reminds me of weekend dinners growing up with family gathered around the table sharing comforting food and stories through the seasons.

Storage tips

Let any leftovers cool completely. Store stuffed sweet potatoes in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through. The filling may become a little softer but still tastes delicious.

Ingredient swaps

Creamy mascarpone or ricotta can replace yogurt or whipped cream if you prefer a richer topping. Pecans can be swapped for walnuts or toasted almonds for a different crunch profile. Try pears instead of apples for a softer texture and subtle sweet flavor.

Serving ideas

Pair these stuffed sweet potatoes with a crisp green salad to balance the richness. They make a wonderful side dish to roasted chicken or pork for a seasonal dinner. Add a drizzle of maple syrup or a sprinkle of fresh thyme to elevate the presentation for guests.

These apple spiced stuffed sweet potatoes bring a perfect harmony of sweet, spice, and texture for a delightful autumn meal. Enjoy them warm with your favorite toppings for a cozy finish.

Frequently Asked Recipe Questions

→ What type of apples work best for the filling?

Firm, tart apples like Honeycrisp or Granny Smith hold their shape well and provide a balanced sweetness that complements the spices.

→ Can I prepare the sweet potatoes ahead of time?

Yes, you can roast the sweet potatoes in advance, then gently warm and fill them just before serving for convenience.

→ How can I make this with a vegan-friendly approach?

Swap butter for coconut oil and use maple syrup or agave nectar to keep the flavors rich and suitable for vegan diets.

→ Are there alternatives to pecans for the topping?

Chopped walnuts or almonds work well to add a similar crunchy texture and nutty flavor.

→ What's the best way to serve this dish?

Serve warm with a spoonful of plain Greek yogurt or whipped cream to add creaminess and balance the spices nicely.