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:
- Chili with Sweet Potatoes
- Honey Glazed Chicken and Sweet Potatoes
- Autumn Salad with Maple Cider Vinaigrette
- Ground Turkey and Sweet Potato Skillet
- Roasted Sweet Potatoes with Pecan Topping
Let’s eat! -Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula…We love to see your pics!
Stuffed Sweet Potatoes
- 4 Bako Sweet potatoes
Sweet Potato Filling
- 2 tbsp unsalted butter (melted)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt (omit if using salted butter)
- 1 cup diced apples (we used honeycrisp)
- 1/4 cup dried cranberries
- 4 tbsp butter (unsalted, room temp)
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/8 tsp salt (omit if using salted butter)
- 1/4 tsp cinnamon
- Preheat oven to 400 degrees fahrenheit. Line a baking sheet with foil, and spray with nonstick. Set aside.
- Liberally wash sweet potatoes, and dry with a paper towel. Cut a horizontal slit about 1/3 of the way through the potato (do not cut all the way through) to allow venting during cooking.
- Place sweet potato on foil lined baking sheet and bake for about 45 minutes to 1 hour, or until fork tender. Allow to cool for approximately 20 minutes, or until cool enough to safely handle.
- Scoop softened sweet potato 'meat' into a medium sized bowl (leaving just enough 'meat' in sweet potato shell to retain shape of potato).
- Mash sweet potato filling with butter, brown sugar, cinnamon, nutmeg, and vanilla until combined. Fold in apples and dried cranberries.
- Scoop sweet potato filling mixture back into each sweet potato 'shell'.
- In small bowl, combine streusel ingredients. Fold ingredients together with a fork until a sand like consistency is reached.
- Top each stuffed sweet potato with about 2-3 tablespoons of streusel topping.
- Bake streusel topped, stuffed sweet potatoes for additional 15 minutes. Allow to cool for 5-10 minutes before serving.
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