Stuffed Sweet Potatoes With Apples (Printable Version)

Oven-roasted sweet potatoes filled with cinnamon apples, walnuts and maple; cozy, easy, vegetarian, gluten-free.

# Ingredient List:

→ 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 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

# Directions:

01 - Preheat oven to 400°F. Scrub sweet potatoes, pierce each several times with a fork, and arrange on a lined baking sheet. Bake for 45–50 minutes until tender.
02 - While sweet potatoes bake, melt butter in a skillet over medium heat. Add diced apples, cinnamon, nutmeg, and salt. Sauté for 5–6 minutes until apples soften. Stir in walnuts and maple syrup, and cook 2 minutes longer. Remove from heat.
03 - When sweet potatoes are cool enough to handle, make a lengthwise slit in each and gently open. Fluff interior with a fork.
04 - Spoon apple-walnut mixture evenly into each sweet potato. Top with dried cranberries and chopped parsley if desired.
05 - Present warm as a substantial side or vegetarian main dish.

# Expert Tips:

01 -
  • The apple-walnut filling caramelizes just enough to taste like a secret dessert hiding in a vegetable.
  • It’s one of those recipes that look impressive but is easy enough to throw together on a weeknight.
02 -
  • I once tried cranking up the oven to save time, but the sweet potatoes ended up dry—slow roasting gives you that creamy center.
  • Tossing the walnuts in at the very end keeps their crunch alive; if they’re added too early, they get mushy.
03 -
  • If your sweet potatoes are especially large, check them early and turn them halfway for an even roast.
  • A splash of lemon on your diced apples keeps them bright and prevents browning—especially handy if prepping ahead.