Stuffed Sweet Potatoes with Honey

4 Baked Stuffed Sweet Potatoes topped with toasted pecans on parchment on top of cutting board on top of wooden table with forks

Feeling a bit tired of the generic canned yams you see every Thanksgiving? These are so much more exciting than the marshmallow-topped tubers that you’ve been serving year after year! These stuffed sweet potatoes are so much heartier and elegant. Personally, I was never a fan of the marshmallow-topped dish in the first place…it’s just too sweet.

Thanksgiving was the original farm-to-table meal. The “original” Thanksgiving meal, celebrated between the pilgrims and natives of Plymouth featured foods that were easily grown or gathered. This meant that the meal was bland by modern standards-corn, venison, and duck were likely all that was served. Sweet potatoes came along later, and became a staple by the 1800s. We’re glad they’ve stuck around! Did you know that sweet potatoes are packed with vitamins and antioxidants? They’re as healthy as they are delicious.

Adapting our Baked Stuffed Sweet Potatoes made with honey

There are many ways that you can make this recipe your own. We always encourage you to try to add your own twist. Here are some ideas–

  • Take the dairy out and replace it with coconut milk/oil
  • Add chopped granny smith apple to the mix
  • Add your favorite cheese and fresh-made bacon pieces for an added smoky flavor

If you decide to make these baked stuffed sweet potatoes, or any variation that we’ve suggested or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

PLEASE NOTE: Our recipe software is randomly jumbling the order of our ingredients. We are aware of this issue and we have repaired what you are seeing at least once, probably twice. Follow the directions and re-order the ingredients as you make the recipe. We are in the process of migrating to a more reliable recipe app. We are terribly sorry for the inconvenience.

Baked Stuffed Honey Sweet Potatoes

October 5, 2017


  • 4 medium sweet potatoes
  • 3/4 c coarsely chopped pecans
  • 1/2 c honey
  • 1/4 c butter
  • 1 Granny Smith apple, chopped
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ginger


  1. Heat oven to 375°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 1 hour 15 minutes or until tender. Cool at least 15 minutes. Reduce oven temperature to 350°F.
  2. Place pecans in skillet. Toast for 5 to 7 minutes, stirring frequently, until nuts are light brown. Remove from skillet; set aside.
  3. Add butter to skillet over medium heat. Add apple in butter for 3 minutes, stirring occasionally, until apple is tender. Stir in honey, cinnamon, nutmeg and ginger. Remove from heat.
  4. Split potatoes lengthwise in half; remove flesh into bowl, reserving skins. Add apple and spice mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on cookie sheet and bake 15 minutes or until thoroughly heated.
  5. Top with toasted pecans and serve.


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4 Baked Stuffed Sweet Potatoes topped with toasted pecans on parchment on top of cutting board on top of wooden table with forks

About the Author

Kara Brook

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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