Stuffed Sweet Potatoes With Apples (Printable)

Oven-roasted sweet potatoes filled with cinnamon apples, walnuts and maple for a warm, vegetarian main or hearty side.

# What You Need:

→ Vegetables & Fruit

01 - 4 medium sweet potatoes
02 - 2 large apples, diced (such as Granny Smith or Honeycrisp)

→ Nuts & Seeds

03 - 1/2 cup walnuts, roughly chopped

→ Dairy & Alternatives

04 - 2 tablespoons unsalted butter or vegan alternative

→ Sweeteners & Flavorings

05 - 2 tablespoons maple syrup
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Pinch of salt

→ Garnish

09 - 2 tablespoons dried cranberries
10 - Fresh parsley, chopped

# How To Make:

01 - Preheat oven to 400°F. Scrub the sweet potatoes, pierce them several times with a fork, and bake on a lined baking sheet 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 soften. Stir in chopped walnuts and maple syrup; cook for 2 minutes more, then remove from heat.
03 - Once sweet potatoes are cool enough to handle, make a lengthwise slit in each and gently open. Fluff the flesh lightly with a fork.
04 - Evenly spoon the warm apple-walnut filling into each sweet potato. Top with dried cranberries and chopped parsley if desired.
05 - Serve warm as a vegetarian main course or hearty side.

# Expert Tips:

01 -
  • If you love a dish that feels indulgent but is secretly wholesome, this is it.
  • The oozy, slightly crisped sweet potato edges come together with juicy apples and crunchy walnuts in the ultimate cozy bite.
02 -
  • If you rush and don’t let the sweet potatoes bake long enough, their centers turn gluey instead of fluffy—it’s worth every minute in the oven.
  • I tried just tossing the apples in raw once, but quickly found sautéing them with butter and spices makes all the difference to flavor and texture.
03 -
  • Let the sweet potatoes rest a few minutes after baking—steam softens their skins and the filling slips in more easily.
  • A light toasting of the walnuts in the skillet before adding apples makes their flavor shine.

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