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Apple Spiced Stuffed Sweet Potatoes

Apple Spiced Stuffed Sweet Potatoes

By Kate

Sweet potatoes roasted till tender then hollowed out, mixed with butter, chopped apples, pecans, spices, and brown sugar, stuffed back into skins and baked again. The key texture is the contrast between soft sweet potato pulp and the crisp-tart apple pieces. Cinnamon, nutmeg, and brown sugar build warmth and aroma. Pecans add crunch. Lemon juice prevents apple browning. Baking until fork-tender means look for skin to wrinkle and flesh to give easily under pressure. Adjust spices or nuts to taste or availability. A solid side or small vegetarian entree. Time varies with potato size.
Prep: 17 min
Cook: 52 min
Total: 69 min
Serves: 4 servings
vegetarian side dish fall recipes healthy
Introduction
Sweet potatoes roasted whole till fluffy inside take all the guesses out of texture. That skin acts as a natural bowl but tough enough to hold stuffing from collapsing. In this, diced apple tossed in citrus stops browning, adds juicy pop against the earthy sweet potato. Nuts break monotony with crunch. Cinnamon + nutmeg ground warm notes as brown sugar melts into syrupy pockets on baking. Scoop cautiously – a thick wall of pulp keeps skins intact. Timing varies based on potato size and oven hot spots but tactile checks override clocks. Burnt sugar on top tells you it’s done. Simple, honest flavors coming together with known textures.

Ingredients

  • 4 medium sweet potatoes, similar size
  • 1 1/2 cups diced tart apples, such as Granny Smith, tossed in 2 teaspoons lemon juice
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup dark brown sugar, divided
  • 1/3 cup chopped pecans or walnuts
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

    • About the ingredients

    Use sweet potatoes with consistent size for even cooking; avoid ones with splits or bruises. Granny Smith apples are tart and hold firmness best against heat but any firm apple works. Lemon juice is crucial to prevent apples turning grayish after cutting. Butter can be subbed with ghee or coconut oil if you want a dairy-free approach but that changes mouthfeel. Pecans can be replaced with toasted walnuts, or pumpkin seeds for texture variation. Adjust cinnamon and nutmeg to taste but don’t over-spice, let the natural sweetness shine. Brown sugar quantity affects caramelization; less sugar means less crust but fewer burnt sugar spots to watch.

    Method

  • Preheat oven to 405°F. Scrub the sweet potatoes clean but do not dry completely. Pierce several times with a fork or skewer to vent steam. This stops bursting.
  • Place potatoes spaced apart on a rimmed baking tray. Roast for about 50 to 65 minutes. Check softness by gently squeezing or pierce near the thickest part – skin starts to wrinkle and flesh yields easily to a fork but not mushy. Larger potatoes need more time.
  • While potatoes roast, chop apples into roughly 1/2-inch pieces. Toss immediately in lemon juice to slow oxidation. Drain just before mixing in.
  • Remove potatoes from oven. Let cool a few minutes but warm works best for scooping. Use a sharp knife to cut a slit lengthwise, about 3/4 inch deep, to create a pocket. Don’t cut through the skin.
  • Spoon out pulp carefully leaving about 1/4 inch of flesh so skins hold shape. Use a spoon or melon baller. Avoid smashing the skins so they hold filling.
  • Transfer sweet potato flesh to a bowl. Add drained apples, softened butter, 1/4 cup brown sugar, pecans, salt, 1/4 teaspoon cinnamon, and nutmeg. Mix gently but fully combined. Texture should be chunky, not whipped. Check seasoning.
  • Spoon mixture back evenly into potato skins mounding on top slightly. Don’t overfill to prevent spills during second bake.
  • In a small bowl combine remaining 2 tablespoons brown sugar with the remaining 1/4 teaspoon cinnamon. Sprinkle this sugar-spice mix over tops of each filled potato. Press lightly so it adheres.
  • Return stuffed potatoes to oven for a final 18 to 22 minutes. The sugar topping should caramelize slightly giving a crisp golden crust and aroma of toasted sugar and cinnamon.
  • Remove from oven. Let rest 5 minutes before serving. Filling will firm and hold shape better. Serve warm.
  • If pecans unavailable, substitute toasted walnuts or even sunflower seeds for crunch. Butter can be replaced with coconut oil if dairy-free. Apples can be replaced with diced pears but use less lemon juice for subtlety. Watch potatoes carefully toward end; skins turn leathery as they drain moisture but filling must remain moist.
  • Leftover filling freezes well without nuts. Use faster convection baking to reduce time but watch for over-browning tops. For extra chew add raisins or chopped dried cranberries to filling before stuffing.

    • Technique Tips

    Piercing the potatoes releases steam gradually, preventing bursts. Baking time is flexible – test doneness by gently squeezing or stabbing with a fork for tenderness. When scooping pulp, leave the skin thick enough so the potato holds shape but don’t leave too much or filling volume shrinks. Mixing pulp with apples and spices while warm helps flavors meld faster. Don’t overmix to avoid a mushy texture; keep pieces intact. The sugar-cinnamon topping is more than decoration – it caramelizes and adds crunch. Final bake time depends on your oven but watch for golden bubbly sugar; that’s your cue. Resting allows filling to set and keeps serving neat. Use a rimmed baking tray to catch drips.

    Chef's Notes

    • 💡 Use similar size potatoes for even cooking; prevents some being underdone while others overcooked. Scrub but don’t dry; moisture helps steam in oven. Pierce them to prevent bursts, don't skip that.
    • 💡 For apples - use Granny Smith for tartness, holds up well when baked. Diced pears can work but adjust lemon juice. No browning; toss right after cutting in lemon juice. Doesn't hurt to layer flavors before stuffing.
    • 💡 Don't rush when scooping out potato pulp; leave enough skin so it holds its shape. Thick pockets help. If you mash too hard, filling shrinks. Mixing warm helps flavors meld better. Don't overmix.
    • 💡 Final bake - 18 to 22 minutes; watch closely. Sugar and cinnamon topping should caramelize, golden is key. Burnt edges? Good indicator finishing soon. Rest after baking for 5 minutes aids filling setting.
    • 💡 Alternative nuts for crunch; walnuts or sunflower seeds work. Coconut oil instead of butter is good for dairy-free. If you skip nuts, filling can freeze well. Adds texture variations with raisins, cranberries.

    Kitchen Wisdom

    How to tell if potatoes are done?

    Press gently; skin wrinkles and flesh gives. Fork test is good too. Not mushy, just soft. Adjust for size.

    Can I use other fruits instead of apples?

    Yes; pears work fine. Adjust lemon juice for apples; less is more for other fruits. More firm ones preferred.

    What if my filling is too wet?

    Check your moisture when mixing. Less butter or using too many juicy apples can lead to this issue.

    How should I store leftovers?

    Cool then fridge. Use airtight containers. But can freeze filling well. Just thaw before reheating.

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