Ingredients
Scale
- 4 medium sweet potatoes
- 2 large apples (such as Honeycrisp or Fuji), peeled and diced
- 3 tablespoons maple syrup (plus extra for drizzling)
- 2 tablespoons unsalted butter or coconut oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans or walnuts
- 1/2 teaspoon kosher salt
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce them several times with a fork, and place them directly on the oven rack. Bake for 45 to 60 minutes, or until they are very tender when squeezed.
- Step 2: While the potatoes bake, prepare the apple filling. Melt the butter in a skillet over medium heat. Add the diced apples, maple syrup, cinnamon, nutmeg, and a pinch of salt. Sauté for 5 to 7 minutes until the apples are tender but still hold their shape. Remove from heat and set aside.
- Step 3: Once the potatoes are done, let them cool briefly. Slice them lengthwise and scoop out the flesh into a bowl, leaving a sturdy 1/4-inch border of skin intact to form "boats." Add the salt to the sweet potato flesh and mash lightly.
- Step 4: Gently fold about half of the cooked apple mixture into the mashed sweet potato flesh. Spoon the resulting sweet potato mixture back into the potato skins, creating a generous mound above the skin line.
- Step 5: Top the stuffed sweet potatoes with the remaining cooked apple mixture and sprinkle generously with the chopped pecans. Return the stuffed potatoes to the oven for 5 to 10 minutes to heat through completely. Serve warm with an optional extra drizzle of maple syrup.
Notes
- Leftover stuffed sweet potatoes keep well in an airtight container in the fridge for up to 3 days, but for longer prep, you can freeze the spiced sweet potato mash separately for up to 2 months.
- To guarantee a light, fluffy mash, always bake your sweet potatoes until they are extremely soft—almost collapsing—before scooping out the flesh.
- For optimal reheating, place the stuffed potatoes on a baking sheet and warm at 350°F (175°C) for 15 minutes, covering loosely with foil if the pecans start to brown too quickly.
- Elevate this cozy dish by serving it alongside a dollop of tangy créme fraîche or plain Greek yogurt to balance the sweetness, or use them as a hearty side for roasted turkey or turkey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American