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Stuffed Sweet Potatoes with Apples and Cranberries

A cozy dish perfect for fall and winter, featuring roasted sweet potatoes paired with tart apples and cranberries, making it a delightful centerpiece for any gathering.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Main Course, Side Dish, Vegetarian
Cuisine: American, Comfort Food
Keyword: Fall Recipes, healthy side dish, Stuffed Sweet Potatoes, Sweet Potatoes, vegetarian recipes
Servings: 4 servings
Calories: 290kcal

Ingredients

For the Sweet Potatoes

  • 4 medium medium sweet potatoes (about 200-250g each) Choose firm sweet potatoes for best results.
  • 1 tbsp olive oil For roasting the sweet potatoes.
  • 1 pinch sea salt To season the sweet potatoes.

For the Filling

  • 1 cup diced apples (Honeycrisp or Gala; approximately 150g) Use any sweet apple variety you prefer.
  • 1/2 cup dried cranberries (about 75g) Adds tartness to the filling.
  • 2 tbsp butter or plant-based alternative (28g) Use dairy butter for non-vegan version.
  • 2 tbsp maple syrup or honey (30ml) Maple syrup can be used for a vegan option.
  • 1/2 tsp cinnamon (2g) For warm spice flavor.
  • 1/4 tsp nutmeg (1g) Adds depth to the filling.
  • 1/4 tsp sea salt For seasoning the filling.
  • 1/3 cup toasted walnuts, chopped (about 40g) Optional for topping.
  • Extra maple syrup (optional, for drizzling) For sweetness on top.
  • Fresh rosemary (optional, for garnish) For presentation.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C).
  • Scrub the sweet potatoes under running water, then pat them dry. Rub each sweet potato with olive oil and sprinkle a pinch of sea salt over them.

Roasting

  • Place the sweet potatoes on a baking sheet and roast in the oven for 45-55 minutes, or until they are tender when poked with a fork.

Filling Preparation

  • Once roasted, let the sweet potatoes cool just enough to handle. Slice each sweet potato in half lengthwise.
  • Carefully scoop out most of the flesh into a large bowl, leaving about a quarter-inch of flesh inside the skins to keep the shape.
  • Lightly mash the scooped sweet potato flesh in the bowl. Mix in the diced apples, dried cranberries, butter, maple syrup, cinnamon, nutmeg, and sea salt.

Assembly

  • Spoon the delicious filling back into the sweet potato skins, filling them generously.
  • Return the stuffed sweet potatoes to the baking sheet and bake for an additional 10-12 minutes, until the filling is warmed through and slightly caramelized.

Serving

  • Remove from the oven and sprinkle with toasted walnuts. If you like, drizzle extra maple syrup and garnish with fresh rosemary before serving.
  • Serve warm as a side dish or a hearty vegetarian main course.

Notes

You can prepare and stuff the sweet potatoes in advance. Simply refrigerate before the second bake. These stuffed sweet potatoes freeze well for up to 2 months; reheat at 375°F (190°C). Flavor variations include using different nuts, spices like ginger or cloves, or adding crumbled feta or Greek yogurt for extra flavor.