I love this recipe because it brings together classic fall flavors with almost no effort. The sweet potatoes roast until soft and caramelized, and the apple mixture cooks quickly on the stovetop. The blend of cinnamon, nutmeg, cloves, maple syrup, and buttery apples makes the whole kitchen smell amazing. It’s also a versatile dish that works for breakfast, sides, or even dessert depending on how I serve it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes 2 apples, peeled and diced (Honeycrisp or Granny Smith) 2 tablespoons unsalted butter 1 tablespoon pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup chopped pecans 2 tablespoons dried cranberries Plain Greek yogurt or whipped cream (optional)
Directions
I preheat the oven to 400°F. I pierce each sweet potato several times with a fork and place them on a baking sheet. I roast them for 45–55 minutes until they’re tender.
While the potatoes roast, I melt the butter in a skillet over medium heat and add the diced apples, cooking them for about 5 minutes until they begin to soften.
I stir in the maple syrup, cinnamon, nutmeg, cloves, and salt, letting everything cook for another 2 minutes.
Once the sweet potatoes are cooked, I slice them lengthwise and gently fluff the inside with a fork.
I spoon the warm spiced apple mixture into each potato.
I finish by sprinkling chopped pecans and dried cranberries on top.
I serve them warm, sometimes adding Greek yogurt or whipped cream depending on whether I want it more savory or more dessert-like.
I swap pecans for walnuts or almonds when I want a different crunch.
I stir in a splash of apple cider while cooking the apples for extra depth.
I add a drizzle of honey or extra maple syrup for more sweetness.
I sprinkle granola on top when serving them for breakfast.
I use plant-based butter to make the recipe vegan.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through or microwave them in short intervals. If the apple mixture thickens in the fridge, I add a tiny splash of water when reheating.
FAQs
Can I make these sweet potatoes ahead of time?
Yes, I roast the sweet potatoes and make the apple filling in advance. I store them separately and assemble before serving.
Can I use canned sweet potatoes?
I prefer fresh roasted sweet potatoes for the best texture, but canned can work in a pinch if heated and fluffed first.
Can I double the recipe for a crowd?
Absolutely. I often scale it up for holidays or potlucks.
What apples work best?
Honeycrisp adds sweetness and structure, while Granny Smith brings tartness. I use whichever I have on hand.
Can I make this recipe dairy-free?
Yes, I replace the butter with a dairy-free version and skip the yogurt or use a plant-based alternative.
Conclusion
I love how these apple spiced stuffed sweet potatoes bring the flavors of fall into a warm, nourishing dish. The combination of soft sweet potatoes, warmly spiced apples, crunchy nuts, and bright cranberries makes every bite feel comforting and festive. Whether I’m serving them as a simple side or dressing them up for a special meal, they always earn compliments and empty plates.
