Stuffed Sweet Potatoes With Apples (Printable)
Baked sweet potatoes filled with cinnamon apples, walnuts and maple—warm, sweet-savory comfort for a vegetarian, gluten-free dish.
# 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 plant-based butter
→ 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 thoroughly, pierce each several times with a fork, and arrange on a lined baking sheet. Bake for 45 to 50 minutes, or until fork-tender.
02 - While potatoes roast, melt butter in a skillet over medium heat. Add diced apples, ground cinnamon, nutmeg, and salt. Sauté for 5 to 6 minutes until apples are just soft. Stir in walnuts and maple syrup, then cook for 2 more minutes. Remove from heat.
03 - Allow sweet potatoes to cool slightly. Cut a slit lengthwise down each and gently open. Fluff flesh with a fork to create space for filling.
04 - Divide apple-walnut mixture evenly among the sweet potatoes. Top with dried cranberries and chopped parsley if using.
05 - Serve warm as a main or hearty side.
# Expert Tips:
01 -
- Hidden beneath the maple-glossed apples is an easy trick for maximum flavor without much effort.
- This is the dish I make when I want something filling but still fresh and light on the table.
02 -
- I once got impatient and scooped the filling into too-hot potatoes—learn from me and let them cool for a few minutes first or you’ll steam your fingers.
- Testing both dairy and plant-based butters made me realize there’s almost no difference in richness—the apples do all the heavy lifting for flavor.
03 -
- Baking sweet potatoes directly on the oven rack (with a tray underneath) gives those skin edges a slight crisp I didn’t expect at first.
- Once, I finished the filling with a splash more maple syrup just before serving, and everyone noticed how decadent it tasted.