Description
A refined autumnal dish featuring roasted sweet potatoes filled with warm spiced apples, tangy yogurt, and toasted nuts.
Ingredients
Scale
- 4 medium sweet potatoes (about 8–10 oz each), scrubbed and patted dry
- 2 tablespoons unsalted butter, room temperature
- 2 medium apples (Fuji or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 2 tablespoons plain Greek yogurt (full-fat recommended)
- 1 tablespoon milk or cream (optional, to loosen mash)
- 1/3 cup toasted pecans or walnuts, roughly chopped
- Zest of 1/2 lemon, finely grated
- Salt and freshly ground black pepper to taste
- Optional: flaky sea salt for finishing
Instructions
- Preheat your oven to 425°F (220°C). Prick the sweet potatoes several times with a fork, rub lightly with oil, and place on a rimmed baking sheet. Roast until tender and caramelized at the edges, about 45–60 minutes.
- Melt the butter in a skillet over medium heat. Add the apple slices and sauté until softened and lightly caramelized, about 6–8 minutes. Stir in maple syrup, cinnamon, nutmeg, and lemon juice; cook for an additional 1–2 minutes.
- When the potatoes are tender, remove them from the oven and let cool slightly. Slice each potato lengthwise and scoop out most of the flesh, leaving about a 1/4-inch border.
- Mash the sweet potato flesh until silky, adding Greek yogurt and milk if needed. Season with salt and pepper and fold in half the toasted nuts and lemon zest.
- Spoon the mash back into the potato shells, creating a well in the center. Top with warm spiced apples and drizzle with pan juices. Finish with remaining nuts, a dollop of yogurt, lemon zest, and flaky sea salt.
- For a warm finish, place the stuffed potatoes under a broiler for 1–2 minutes, watching closely to avoid charring. Serve immediately.
Notes
Serve on warm plates for best texture; pair with a light main or salad. Store components separately in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg