Whether you’re seeking a cozy side dish or a comforting treat to savor on a crisp evening, this dish one that is sure to please the entire family!
Author:The Wise Consumer
2 large sweet potatoes or 3–4 small ones
1 tbsp olive oil
2 tbsp maple syrup
1 1/2 tbsp cinnamon powder
1/4 tsp vanilla (or more)
1/2cup pecan pieces
4 apples, halved and cored (save the cores for the cran-apple crumble)
Preheat the oven to 395°F (200°C).
Prepare the Sweet Potatoes:
Peel the sweet potatoes and cut them into small cubes.
Place the cubed sweet potatoes in a large pot and cover them with water.
Bring the water to a boil, then reduce the heat to medium-low.
Cook the potatoes for approximately 15-20 minutes or until tender. You’ll know they’re done when a fork easily pierces the flesh without resistance.
Drain excess water using a colander and transfer the potatoes to a bowl.
Mash the Sweet Potatoes:
Mash the cooked sweet potatoes with a fork or masher until relatively smooth.
Add the olive oil, maple syrup, cinnamon, vanilla extract, and pecan pieces to the mashed sweet potatoes. Mix everything thoroughly and set the mixture aside.
Prepare the Apples:
Wash the apples thoroughly.
Slice each apple in half and scoop out most of the middle flesh using a spoon. You want to scoop out just enough to make a bowl for the sweet potato filling without removing too much of the apple’s flesh.
Assemble and Bake:
Line a baking sheet with parchment paper.
Place the cored apple halves on the baking sheet.
Fill each apple half with the sweet potato mixture, creating a well-rounded filling.
Bake the stuffed apples in the oven for approximately 20 minutes or until they are tender and the filling is thoroughly warmed.
Halfway through baking, top each filled apple with a few additional pecan pieces. Doing so helps prevent pecans from burning yet still achieve a nice toasted flavor.
These stuffed apples make for a perfect snack. Simply place them on a plate and cook in the microwave for 60 seconds. They can be stored in the fridge for up to four days.