Cranberry Apple Pecan Stuffed Sweet Potatoes

I noticed that I seem to have an apple week going on here! In keeping with this week’s unofficial apple theme and the fact that Thanksgiving is right around the corner, I thought I would share this easy recipe for cranberry apple pecan stuffed sweet potatoes. It’s kind of a mouthful to say, but all of the main ingredients play a key role in the overall flavor of these sweet potatoes.

I’m not a fan of the traditional sugar laden Thanksgiving sweet potato dishes. I actually like the taste of sweet potatoes and don’t need them to be drowned in brown sugar and marshmallows. So with these sweet potatoes, I let the actual flavor of them and the fruit stand out. I added just a hint of honey, cinnamon, and ginger to help accent the flavors and tie in the nuttiness of the pecans.

Oh, and I mentioned above that these are easy. . .they really are! If you don’t have time to cook the sweet potatoes in the oven, pop them in the microwave. The filling only takes 10 minutes and can be made ahead of time and stored in the refrigerator if you want to wait to assemble the potatoes.

Have a great weekend!

Cranberry Apple Pecan Sweet Potatoes

Yield: 4 servings

Ingredients

  • 2 medium sweet potatoes, scrubbed clean
  • 1/8 tsp salt
  • 1 + 1/2 tsp cinnamon, divided
  • 1/2 tsp allspice
  • 1/2 tsp ginger, divided
  • 1 tbsp butter
  • 1/2 tbsp milk
  • 1 C chopped apples
  • 1/2 C chopped fresh cranberries
  • 1/4 C chopped pecans
  • 1 tbsp honey

Directions

  1.  Preheat oven to 375. Pierce sweet potatoes several times with a fork. Place on a baking sheet and bake for 50-55 minutes or until tender.
  2. Remove baking sheet to a wire rack to cool slightly in order to handle.
  3. While sweet potatoes are cooling, prepare filling. Add the apples, cranberries, and butter to a small skillet. Cook over medium heat for 5-7 minutes or until apples start to brown and become tender. Stir in the chopped pecans, 1/2 teaspoon cinnamon, 1/4 tsp ginger, and honey. Cook for another 5 minutes. Remove from heat.
  4. When the potatoes are cool enough to handle, cut each sweet potato in half length-wise. Scoop out the inside of each half into a bowl leaving about 1/4 inch along the edges.
  5. Mash sweet potatoes with salt, 1 teaspoon cinnamon, 1/4 tsp ginger, butter, and milk until smooth. Scoop mashed potato back into potato skins dividing it evenly into the four.
  6. Top each of the four potato skins with the cranberry apple mixture.
  7. Return potato skins back to the oven for 10 minutes or until heated thoroughly.
  8. Serve warm.

This recipe is linked with Thanksgiving Blog Hop.

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Comments

  1. tanya says:

    I struggle with sweet potatoes. The only way I can eat them is roasted. I hate the sweet casserole!!! I’ve never tried them like this though and I think the addition of apples and the touch of honey would make these really enjoyable!

  2. gghie says:

    This looks delicious, love anything with cranberries.
    Will be adding this for my Thanksgiving menu. :)

  3. I love simple fall dishes like this! And, will definitely take the fruit over marshmallows any day.

  4. Love filling sweet potatoes with new toppings – these look incredible!!

  5. Oh these look amazing! i love sweet potatoes so much…my family’s sweet potato casserole doesn’t have marshmallows so it’s not uber sweet like some, but i adore healthier versions like this one!

  6. This is way fancier than the classic sweet potato marshmallow dish! I love this idea! Have a fabulous weekend, Jessica!

  7. this is, without a doubt, the best way i’ve EVER seen to stuff sweet potatoes! and i’ve had them with oozy melty marshmallows before – but this stuffing wins my heart. The crunch of pecans, juicy apples, tart cranberries and soft sweet potato. omg. these SCREAM fall. I want one now! lol

  8. Jenni says:

    Lovely dish! I love sweet potatoes, no matter how they are prepared. I am definitely going to try these soon!

  9. wow the combination of flavors here look awesome Jessica! i think these might beat out the usual marshmallow favorite :) And seriously, you had me at the fact that I can make it quick by microwaving the potatoes!

  10. Abby says:

    I’m the same way, I’m not a marshmallow sweet potato fan either. This looks so good and would be perfect for Thanksgiving!

  11. This stuffing is such a great idea. So unique and I bet the cranberries are perfect with the sweet potatoes!

  12. I love, love, love this idea. Of course, I will have to sub the milk and butter for something else but it’s doable. Can’t wait to try it!

  13. Sarah C. says:

    Love it!

  14. Pamela says:

    Oh my word this looks so good, I am going to make this, tomorrow! Thanks for sharing! Enjoy your weekend!

  15. Tonette says:

    FABULOUS!

  16. Marshmallowy sweet potato casseroles aren’t my bag either, This dish is so much prettier and healthier!

  17. I love this one!! Also, loving the super fast microwave tip! :)

  18. Liz says:

    I love sweet potatoes roasted on the barbeque but this may be something new for me to try. I never would of thought of putting all those flavors together. Hope you had a great weekend! :)

  19. What a creative recipe! I just love it. Perfect for fall and Thanksgiving.

  20. I’m a sweet potato freak! My favorite Thanksgiving dish by far (besides pie, of course). This is such a genius way to stuff sweet potatoes! I’m officially swooning.

  21. Joanne says:

    Oh boy. I am SO glad I have sweet potatoes on hand right now. the tart/sweet combo sounds just perfect!!

  22. Suzanne says:

    What a super idea! I love the idea of stuffing sweet potatoes with apples and cranberries so perfect for the season.

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