Cinnamon Apple Stuffed Sweet Potatoes

in Recipes

If there are two fall foods I love more than anything, it has to be apples and sweet potatoes.

Oops, and I really love pumpkin too. And butternut squash. Oh and let’s definitely not forget about the persimmons, pears, and brussels sprouts. And figs, mushrooms, turnips…

Let’s scratch the whole limiting myself to choosing two fall foods and flavors, because I love them all. Combining these tasty fall flavors makes the seasonal things I adore even more delicious and fantastic, which is why today we’re using sweet potatoes and apples in the most unsuspecting and tasty way.

I’ve been making cinnamon apple stuffed sweet potatoes for years and I give you full permission to make and eat them at any meal. Having a potato for dessert is a no brainer when it provides you with the essential sweetness and a hearty taste in cooler months. Waking up to a sweet potato with warm cinnamon apples and crunchy pecans will make any morning that much better. And obviously, having these sweet potatoes with any meal is the perfect addition in the autumn months.

See tubers for every meal is so normal…and so delicious.

Besides, these sweet potatoes are filled with tons of goodness that nourish your bod. The potatoes themselves are packed with Vitamin A rich beta-carotene, a free-radical killing antioxidant that gives our potatoes that beautiful orange color and make your eyes, teeth, and bones healthy. They also have a low-glycemic index, supply fiber for a healthy digestive system, and are filled with Vitamin C, iron, and folate too. The apples add in more fiber, phytonutrients, vitamins, and minerals plus taste amazing warmed with cinnamon and coconut oil. Pecans add in that perfect crunch to our potatoes and provide heart-healthy monounsaturated fats.

Hopefully this will become one of your favorite ways to enjoy these delicious fall flavors. You can also jazz up your sweet potatoes some more with some extra add-ins. I’ve been known to sprinkle in a few cacao nibs, unsweetened coconut flakes, sliced banana coins, and a drizzle of nut butter or tahini to top it off. Experiment with your extras, and let me know what creations you make!

Cinnamon Apple Stuffed Sweet Potatoes

Serves 2

2 sweet potatoes, washed and pierced with a knife
1 large honeycrisp or fuji apple, diced
1 tsp coconut oil
½ tsp cinnamon
¼ cup pecans, roughly chopped

Preheat oven to 425° F.

Place sweet potatoes on a baking tray and bake until they feel soft and squishy when you give them a gentle squeeze, (while wearing oven mits) about 45-60 minutes depending on the size of your sweet potatoes.

When sweet potatoes are nearly finished cooking, heat coconut oil in a skillet over medium-low heat on the stove. Add in diced apple, sprinkle with cinnamon, and sauté for 5 minutes until apples are warmed. Add in pecans and cook for 1 minute more.

Slit sweet potatoes with a knife, like jacket potatoes, and stuff with warmed apples and pecans. Enjoy!

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