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.
Sweet Potatoes Stuffed with Apples and WalnutsCourse: SidesCuisine: AmericanDifficulty: Medium
Sweet, filling, nutritious and overall a great side dish to serve your family and friends.
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 (1/4 plus 1/2 cup)
3 Tablespoons Unsalted Butter (2 and 1 separately)
1 Stick Cinnamon
1/2 Cup Unsalted Walnuts – Crushed
1 Teaspoon Pumpkin Spice
- 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 dried cranberries.
- 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.