I am a bad, bad blogger. Up until this point I’ve been pretty good at posting several times a week if not every day. But the last two weeks have been absolute craziness, with parts of my world taking over and wreaking havoc on everything else. I believe I have survived the worst of that and now I’m back and (hopefully) on a more sane schedule. At least, I certainly hope so because that was one wild ride!
I haven’t had much of a chance to cook anything recently, but this dish of apple stuffed sweet potatoes was a winner. It has all the great hallmarks of fall–sweet potato, pumpkin pie spice, apples and maple syrup. This would make a great side dish or a light meal in itself. We have an abundance of sweet potatoes at our farmers markets and apples are available here although not in our usual quantities.
So here is to restarts and a better work/life balance for the rest of the fall! Enjoy!
Apple Stuffed Sweet Potatoes
- 3 medium-sized sweet potatoes
- 2 medium apples like granny smith or galas
- 3 tbsp. unsalted butter
- 1/4 cup brown sugar
- 1 tsp. pumpkin pie spice
- 1/4 cup chopped pecans
- 1/4 cup real maple syrup
- Preheat oven to 400 degrees.
- Poke sweet potatoes all over with a fork and roast in the oven until soft (about an hour depending on how large your potatoes are). Remove from oven and reduce heat to 350.
- While potatoes cool a bit, peel/core and chop the apples into 1/2″ chunks.
- Heat a skillet over medium heat. Add butter and melt. Add apples. Cook apples for about 2 minutes.
- Add brown sugar and spice to the apples and stir. Add more butter if you need it. Reduce heat to low and cook until apples are soft. Set aside.
- When potatoes are cool enough to handle, cut skins and scoop potato flesh into a medium-sized bowl. Add apple mixture and mix together until combined.
- Spoon mixture back into the potato skin shells. Top with chopped pecans, put on a baking sheet and bake for another 15 minutes.
- Remove from oven and drizzle with maple syrup.
- Serve!
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