Sweet Potatoes Stuffed with Apples and Walnuts
- 3 medium-sized sweet potatoes washed, dried and cut lengthwise (look for uniform shaped ones)
- olive oil for brushing sweet potatoes
- 1 medium apple peeled, cored and diced
- 1/2 cup dried cranberries
- 3/4 cup apple cider ¼ plus ½ cup
- 3 tablespoons unsalted butter 2 and 1 separately
- 1 stick cinnamon
- 1/2 cup unsalted walnuts crushed
- 1 teaspoon pumpkin spice
These stuffed sweet potatoes are the perfect side dish to your Thanksgiving dinner. They are sweet, filling, nutritious and overall a great side dish to serve your family and friends.
Photo courtesy of Suellen Pineda.
- Preheat oven at 400F
- Brush sweet potato halves with olive oil on all sides
- Pierce with a fork and place cut side down on baking sheet
- Bake for about 35-40 minutes or until tender
- In a small pot, combine diced apple, one tablespoon of butter, ¼ cup apple cider, cinnamon stick and craisins.
- Cook over low heat, stirring with a wooden spoon until apples are soft but still keep their shape. (About 15-20 minutes).
- Remove from heat.
- While the sweet potatoes are still warm, carefully scoop out the flesh of the sweet potatoes, trying to leave skin intact.
- Combine sweet potatoes flesh with remaining butter (2 Tbsp.), pumpkin spice, and remaining apple cider (½ cup). Mash sweet potatoes with a fork or potato masher.
- Fold in apple mixture.
- Stuff each sweet potato skin with the prepared mixture and bake uncovered for 10 – 15 minutes at 350 F.
- Carefully remove sweet potatoes form oven, sprinkle crushed walnuts and place under broiler for about a minute. Be careful not to burn the walnuts.