Description
Roasted sweet potatoes filled with warm, spiced apple filling and optional crunchy or savory add-ins. A fall-inspired, gluten-free dish perfect as a side or light meal.
Ingredients
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4 medium sweet potatoes
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2 large apples (Honeycrisp or similar), peeled and diced
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1 tbsp butter or coconut oil
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1 tsp cinnamon
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¼ tsp nutmeg
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Pinch of ground cloves
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1–2 tbsp maple syrup
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Pinch of salt
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Optional: ¼ cup chopped toasted pecans
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Optional: 2 tbsp dried cranberries
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Optional: crumbled goat cheese or sausage
Instructions
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Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes. Roast for 45–60 minutes or until soft.
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Meanwhile, heat butter in a skillet. Add diced apples and cook for 5–7 minutes until slightly soft.
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Stir in cinnamon, nutmeg, cloves, maple syrup, and salt. Cook 2–3 more minutes. Add optional pecans or cranberries.
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Slice each sweet potato open. Fluff inside and fill with warm apple mixture.
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Top with cheese, herbs, or more nuts as desired. Return to oven for 5–10 minutes to warm through.
Notes
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Use firm apples for best texture.
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Make ahead and reheat before serving.
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Easily adaptable to vegan or savory versions.