We love any recipe featuring sweet potatoes and this Stuffed Sweet Potato recipe hits all of the marks! Using a twice baked method to stuff the potatoes, we make a filling of mashed sweet potato, warm spices, apples, cranberries, a dash of vanilla, and top it all off with an easy streusel topping.

This post is sponsored by Bako Sweet Potatoes. All opinions expressed are our own.

The first step of this recipe is to use a high quality sweet potato (no bruising, medium sized, firm and not soft). We are lucky enough that Bako Sweet asked us to create a couple recipes for them, and we’re thrilled because they are a brand of sweet potatoes we already knew and loved! Their sweet potatoes are grown in Bakersfield, California and they are always perfectly sized, sweet and delicious. We used their bag of Organic Sweet Potatoes for this recipe.

How to make Stuffed Sweet Potatoes

This recipe yields 4 stuffed sweet potatoes. Adjust to your needs, 1 sweet potato per person.
Bako Sweet Potatoes triple washes their potatoes which saves a step in the process, another perk to using their brand of sweet potatoes.
Slice the sweet potatoes with about a 3 inch slit down the middle to allow them to vent, while leaving them whole to stuff with afterwards.
Bake them in the oven for about 45 minutes, or until they are fork tender.
Be cautious not to overcook them to maintain quality appearance and texture of the skin.

After the sweet potatoes have baked, allow them to cool for about 20-30 minutes, or until cool enough to handle. Using a spoon, scoop the ‘meat’ out (leaving enough meat on the interior of the sweet potato so it retains its shape). Transfer the sweet potato ‘meat’ to a bowl.

Stuffed Sweet Potato Filling

Mash the sweet potato ‘meat’ with melted butter, vanilla, brown sugar, cinnamon, and a dash of nutmeg. Once mashed together, add diced apples, and cranberries, and fold until combined.

Scoop the sweet potato filling into the sweet potato shells. I like to pinch the sides of the sweet potato to push the filling upwards for a more bountiful look!

After filling the sweet potatoes, top them with a little bit of homemade streusel (a mixture of butter, oatmeal, brown sugar, cinnamon, and flour) and bake them for about 15-20 minutes. If you want to really get fancy, you could drizzle a homemade icing over the top.

You can serve these little beauties as a side dish, but they also work great as a dessert topped with a scoop of vanilla ice cream!

If you are a fan of Sweet Potatoes, here’s a few more recipes we love that feature them:

Let’s eat! -Kathi and Rachel

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