Stuffed Sweet Potatoes With Apples (Printable View)
Baked sweet potatoes topped with cinnamon apples, walnuts and maple for a warm, vegetarian gluten-free dish.
# What You Need:
→ Vegetables & Fruit
01 - 4 medium sweet potatoes
02 - 2 large apples, diced (such as Granny Smith or Honeycrisp)
→ 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
# How To Make It:
01 - Preheat oven to 400°F. Scrub the sweet potatoes, pierce several times with a fork, and place on a lined baking sheet. Bake for 45 to 50 minutes, or until tender.
02 - While sweet potatoes are baking, melt butter in a skillet over medium heat. Add diced apples, cinnamon, nutmeg, and a pinch of salt. Sauté for 5 to 6 minutes until apples soften. Stir in walnuts and maple syrup, and cook 2 minutes longer. Remove from heat.
03 - Once sweet potatoes are cool enough to handle, cut a slit down the center of each and gently open. Fluff the interior with a fork.
04 - Evenly spoon the apple-walnut mixture into each sweet potato. Top with dried cranberries and chopped parsley as desired.
05 - Present hot as a main dish or hearty side. Enjoy immediately.
# Expert Advice:
01 -
- The apple and maple filling is like fall in every bite, and you secretly get second helpings of veggies.
- It's easy enough for a weeknight but impressive enough to serve at a dinner party.
02 -
- Rushing the sweet potatoes means they won't fluff up inside; patience truly pays off.
- Tossing the nuts in during the last two minutes instead of from the start keeps them perfectly crisp rather than soggy.
03 -
- Let the sweet potatoes cool a few minutes before slicing for the cleanest pockets.
- Toast the walnuts dry in the skillet for a minute before sautéing with the apples for extra depth.