Apple Spiced Stuffed Sweet Potatoes are the kind of cozy, fall-inspired dish I turn to when I want something warm, comforting, and packed with seasonal flavor. Roasted sweet potatoes form the base, while maple-glazed apples spiced with cinnamon, nutmeg, and cloves fill the center. A sprinkle of crunchy pecans and chewy cranberries adds texture and a hint of holiday flair. Whether I’m serving it as a holiday side dish or a plant-based main, it always feels like a warm hug on a plate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes (about 2 lbs)
2 tablespoons butter (or vegan butter)
2 apples (such as Honeycrisp or Granny Smith), peeled and diced
1 tablespoon maple syrup (or honey)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
¼ cup chopped pecans (optional)
2 tablespoons dried cranberries (optional)
Plain Greek yogurt or whipped cream for topping (optional)
Directions
I preheat the oven to 400°F (200°C) and pierce each sweet potato several times with a fork. Then I place them on a baking sheet and roast for 45–55 minutes until very tender.
While the sweet potatoes are roasting, I melt the butter in a skillet over medium heat. I add the diced apples and cook them for 5–7 minutes, stirring occasionally, until they soften.
I stir in the maple syrup, cinnamon, nutmeg, ground cloves, and salt, and let everything cook together for another 2 minutes so the apples soak in all the flavor.
Once the sweet potatoes are cooked and slightly cooled, I slice each one down the center and fluff the flesh with a fork to make space for the filling.
I spoon the warm apple mixture into the sweet potatoes and top with pecans and cranberries if I’m using them.
I serve them warm, with a dollop of Greek yogurt or whipped cream if I feel like adding something creamy on top.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories: Approximately 280 kcal per serving
Variations
I sometimes swap out the apples for pears for a slightly different take. If I want extra crunch, I toast the pecans beforehand. For a sweeter dish, I’ve used a touch more maple syrup or even added a sprinkle of brown sugar to the apple mixture. If I’m aiming for a vegan version, I use vegan butter and skip the yogurt topping or use a plant-based alternative. For a savory-sweet combo, a little crumbled goat cheese on top works wonderfully too.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the stuffed sweet potatoes in the oven at 350°F (175°C) for about 15–20 minutes, or microwave them for 1–2 minutes until heated through. If I’ve added yogurt or whipped cream, I remove that before reheating and add it fresh afterward.
FAQs
Can I make these ahead of time?
Yes, I often bake the sweet potatoes and prepare the apple filling a day ahead. I store them separately in the fridge and assemble just before reheating and serving.
What apples work best for this recipe?
I usually go with Honeycrisp or Granny Smith for their firm texture and balanced flavor. Any firm, tart-sweet apple will hold up well during cooking.
Are these sweet potatoes sweet or savory?
They lean sweet, thanks to the apples and maple syrup, but the natural salt in the butter and the optional toppings keep them balanced. I’d call it a lightly sweet side dish.
Can I make this vegan?
Absolutely. I just use a dairy-free butter alternative and skip the Greek yogurt, or replace it with a plant-based yogurt or whipped topping.
What main dishes do these pair well with?
I like to serve them alongside roasted turkey, glazed ham, or even a lentil loaf for a vegetarian option. They also make a great light lunch on their own.
Conclusion
Apple Spiced Stuffed Sweet Potatoes are one of those dishes I keep coming back to when fall rolls around. They’re simple enough for a weeknight dinner but special enough for holiday gatherings. The warm spices, sweet apples, and fluffy sweet potatoes come together in a way that feels nostalgic, satisfying, and just plain cozy. Whether I’m cooking for guests or just myself, they always hit the spot.
📖 Recipe:
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Apple Spiced Stuffed Sweet Potatoes
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
Apple Spiced Stuffed Sweet Potatoes are a cozy, fall-inspired dish featuring roasted sweet potatoes filled with maple-glazed spiced apples, topped with crunchy pecans and chewy cranberries. Perfect as a holiday side or a vegetarian main.
Ingredients
4 medium sweet potatoes (about 2 lbs)
2 tablespoons butter (or vegan butter)
2 apples (such as Honeycrisp or Granny Smith), peeled and diced
1 tablespoon maple syrup (or honey)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
¼ cup chopped pecans (optional)
2 tablespoons dried cranberries (optional)
Plain Greek yogurt or whipped cream for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C) and pierce each sweet potato several times with a fork. Place them on a baking sheet and roast for 45–55 minutes until very tender.
- While the sweet potatoes roast, melt the butter in a skillet over medium heat. Add the diced apples and cook for 5–7 minutes, stirring occasionally, until softened.
- Stir in the maple syrup, cinnamon, nutmeg, cloves, and salt. Cook for another 2 minutes until the apples are well coated and fragrant.
- Once the sweet potatoes are done and slightly cooled, slice each one down the center and fluff the flesh with a fork to create space for the filling.
- Spoon the warm apple mixture into each sweet potato. Top with chopped pecans and dried cranberries, if using.
- Serve warm with a dollop of Greek yogurt or whipped cream, if desired.
Notes
To make it vegan, use plant-based butter and yogurt or skip the topping.
Swap apples for pears for a different flavor.
Toast the pecans for extra crunch.
Store leftovers in the fridge for up to 3 days.
Reheat in the oven at 350°F for 15–20 minutes or microwave for 1–2 minutes.
Make ahead by preparing sweet potatoes and filling separately, then assemble before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg
