These Apple Spiced Stuffed Sweet Potatoes taste like a cozy fall hug, yet they are hearty enough for dinner. Tender baked sweet potatoes get filled with buttery cinnamon apples, toasted pecans, and a kiss of maple for that sweet-salty balance I crave.
Why You’ll Love This Apple Spiced Stuffed Sweet Potatoes
- Cozy fall flavors in a hearty, satisfying meal.
- Simple pantry spices with a naturally sweet maple finish.
- Make-ahead friendly for busy weeknights or meal prep.
- Easily adaptable to be vegan, nut-free, or protein-packed.
- One-pan filling while the potatoes roast for minimal cleanup.
Apple Spiced Stuffed Sweet Potatoes Ingredients & Substitutions
- 4 medium sweet potatoes (10 to 12 oz each), scrubbed
- 2 tbsp unsalted butter (or coconut oil for dairy-free)
- 1 small onion, finely chopped (optional, adds savory depth)
- 2 crisp apples, diced small (Honeycrisp or Granny Smith; use pear for a twist)
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves or allspice
- 1/2 tsp kosher salt, plus more to taste
- Black pepper to taste
- 2 to 3 tbsp pure maple syrup (adjust to taste; honey works too)
- 1/2 tsp vanilla extract (optional, lovely with maple)
- 1/2 cup chopped toasted pecans or walnuts (use pumpkin seeds for nut-free)
- 1/3 cup dried cranberries or golden raisins
- For serving: Greek yogurt or dairy-free yogurt, extra maple, flaky salt
Step-by-Step Instructions to Make Apple Spiced Stuffed Sweet Potatoes
Step 1: Roast the sweet potatoes
Preheat the oven to 425 F. Pierce sweet potatoes all over with a fork, set on a parchment-lined sheet pan, and bake 40 to 50 minutes until very tender when squeezed.
Step 2: Sauté the apple filling
While potatoes roast, heat a large skillet over medium. Melt butter, then add onion with a pinch of salt. Cook 3 to 4 minutes until translucent. Stir in diced apples, cinnamon, ginger, nutmeg, cloves, salt, and a few grinds of pepper. Cook 5 to 7 minutes until apples are tender but not mushy. Stir in maple syrup and vanilla, then fold in pecans and cranberries. Remove from heat.
Step 3: Scoop and mash
Let sweet potatoes cool 5 minutes. Halve lengthwise and gently scoop most of the flesh into a bowl, leaving a 1/4 inch border. Lightly mash the flesh with a fork, then fold in the warm apple mixture. Taste and adjust salt, pepper, and maple as needed.
Step 4: Stuff and finish
Spoon the filling back into the potato shells, mounding it generously. Return to the oven for 8 to 10 minutes to meld flavors. For caramelized tops, broil 1 to 2 minutes, watching closely.
Step 5: Garnish and serve
Finish with a dollop of yogurt, a drizzle of maple, and a pinch of flaky salt. Serve hot.
Tips for Success
- Pick similar-sized sweet potatoes so they roast evenly.
- Do not overcook the apples. Tender with a tiny bit of bite gives the best texture.
- Toast the nuts for 5 to 7 minutes at 350 F to boost flavor.
- Balance to taste. Add a pinch more salt if the filling skews too sweet.
- Meal prep friendly. Roast potatoes a day ahead, then fill and bake when ready to eat.
Variations of Apple Spiced Stuffed Sweet Potatoes
- Savory sausage: Brown 8 oz chicken or pork sausage with the onion. Add sharp cheddar on top before the final bake.
- Vegan: Use coconut oil, skip yogurt, and add a sprinkle of toasted pumpkin seeds for crunch.
- Breakfast style: Add a quick oat-pecan crumble on top and a touch more cinnamon.
- Holiday special: Top with mini marshmallows and broil briefly until golden.
- Herby twist: Add chopped fresh sage or rosemary to the apple sauté.
Serving Suggestions: What to Pair with Apple Spiced Stuffed Sweet Potatoes
- Crisp kale salad with lemon vinaigrette and shaved Parmesan.
- Roast chicken, turkey, or pork chops for a protein-forward plate.
- A simple pot of lentils or white beans with garlic and herbs.
- Butternut squash soup or a peppery arugula salad for contrast.
Storage & Reheating Instructions
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Wrap individually and freeze up to 3 months. Thaw overnight.
- Reheat: Bake at 350 F, covered, 15 to 20 minutes, then uncover to crisp. Microwave 2 to 3 minutes for a quick option. Broil briefly for caramelized tops.
Memories Made Around the Table
We made these after a chilly orchard visit, and the kitchen smelled like cinnamon and maple while the apples sizzled. Everyone went quiet on the first bite in the best way.
FAQs
Can I microwave the sweet potatoes to save time? Yes. Microwave until tender, 8 to 12 minutes total depending on size, flipping halfway. For best texture, still finish stuffed halves in the oven to crisp and caramelize.
What apples are best? Honeycrisp, Pink Lady, or Granny Smith hold structure and bring bright flavor. Softer apples work but may become mushy, so reduce sauté time slightly.
How do I make this nut-free? Swap nuts for toasted pumpkin or sunflower seeds, or leave them out and add extra cranberries for texture.
Can I make it ahead? Roast potatoes and cook the apple filling up to 2 days in advance. Stuff, then bake 10 to 12 minutes when ready to serve.
Final Thoughts
Apple Spiced Stuffed Sweet Potatoes are that rare combo of cozy, nourishing, and weeknight-easy. Keep it simple or dress it up for the holidays, and let the cinnamon-maple apples do the heavy lifting.
Apple Spiced Stuffed Sweet Potatoes
Equipment
- 1 Sheet pan parchment-lined
- 1 Parchment Paper (optional)
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Knife
- 1 Cutting Board
- 1 Fork for piercing and mashing
- 1 Spoon for scooping
Ingredients
Sweet Potatoes
- 4 sweet potatoes medium, 10 to 12 oz each, scrubbed
Apple Filling
- 2 tbsp unsalted butter or coconut oil for dairy-free
- 1 small onion finely chopped, optional
- 2 apples crisp, diced small (Honeycrisp or Granny Smith; use pear for a twist)
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves or allspice
- 0.5 tsp kosher salt plus more to taste
- black pepper to taste
- 2 tbsp pure maple syrup plus up to 1 tbsp more to taste; honey works too
- 0.5 tsp vanilla extract optional
- 0.5 cup pecans chopped, toasted; or walnuts; use pumpkin seeds for nut-free
- 0.33 cup dried cranberries or golden raisins
For Serving
- Greek yogurt or dairy-free yogurt
- Extra maple syrup
- Flaky salt
Instructions
Roast the sweet potatoes
- Preheat the oven to 425 F. Pierce sweet potatoes all over with a fork, set on a parchment-lined sheet pan, and bake 40 to 50 minutes until very tender when squeezed.
Sauté the apple filling
- While potatoes roast, heat a large skillet over medium. Melt butter, then add onion with a pinch of salt. Cook 3 to 4 minutes until translucent. Stir in diced apples, cinnamon, ginger, nutmeg, cloves, salt, and a few grinds of pepper. Cook 5 to 7 minutes until apples are tender but not mushy. Stir in maple syrup and vanilla, then fold in pecans and cranberries. Remove from heat.
Scoop and mash
- Let sweet potatoes cool 5 minutes. Halve lengthwise and gently scoop most of the flesh into a bowl, leaving a 1/4 inch border. Lightly mash the flesh with a fork, then fold in the warm apple mixture. Taste and adjust salt, pepper, and maple as needed.
Stuff and finish
- Spoon the filling back into the potato shells, mounding it generously. Return to the oven for 8 to 10 minutes to meld flavors. For caramelized tops, broil 1 to 2 minutes, watching closely.
Garnish and serve
- Finish with a dollop of yogurt, a drizzle of maple, and a pinch of flaky salt. Serve hot.