Apple Spiced Stuffed Sweet Potato Recipe
User Reviews
5
Apple Spiced Stuffed Sweet Potato Recipe
Description
Apple Spiced Stuffed Sweet Potatoes start with medium-sized sweet potatoes baked until soft and easily pierced. The flesh is scooped out, leaving a sturdy skin, and mixed with lemon-tossed diced apples, butter, brown sugar, pecans, and warming spices including cinnamon and nutmeg. This mixture creates a sweet and spiced filling with a slightly crunchy element from the nuts.
The filling is spooned back into the sweet potato skins, heaping generously. A final sprinkle of cinnamon-sugar topping adds a caramelized note after a brief return to the oven. The result is a balance of soft, creamy sweet potato contrasting with sweet, spiced apple pieces and crunchy pecans.
These stuffed potatoes make a satisfying side dish or a lightly sweet vegetarian option that showcases autumnal flavors and texture contrasts.
Ingredients
- 4 sweet potato medium size, fat and wide rather than long and skinny
- 1 red apple , diced into 1/2-inch pieces
- 1 tablespoon lemon juice
- 1/2 cup butter cut cut into cubes, unsalted
- 1/4 cup , plus 2 tablespoons dark brown sugar, packed and divided
- 1/4 cup pecans , chopped
- 1/2 teaspoon kosher salt coarse
- 1/2 teaspoon ground cinnamon , divided
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 400°F.
- Pierce and scrub the potatoes then place on a rimmed baking sheet. Bake for 45-60 minutes, or until easily pierced with a fork or knife. Cooking times vary depending on the size of potato, try to pick them similar in size so they cook at the same rate.
- Meanwhile, toss the apple pieces in lemon juice and set aside.
- Remove from the oven and carefully make a slit in the top of the potato. Keep the oven on.
- Using a spoon, scoop out as much potato pulp as you can, leaving a good 1/4 inch around the skin so it holds its shape.
- Place the pulp into a large mixing bowl. Drain the apple pieces from the lemon juice and add to the sweet potato bow. Stir in the butter, 1/4 cup of the brown sugar, pecans, salt, 1/4 teaspoon of the cinnamon and nutmeg. After combined, spoon back into the potato skins, heaping on the top.
- In another small bowl, combine the remaining 2 tablespoons of brown sugar with the 1/4 teaspoon of remaining cinnamon. Sprinkle this mixture over the tops of the potato filling, gently packing down so it sticks.
- Return to the hot oven for 20 minutes, remove and allow to sit for 5 minutes before serving.
- If you've tried this recipe, come back and let us know if how it was in the comments or star ratings!
User Reviews
Overall Rating
5
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