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. So 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 sweet potatoes are packed with vitamins and antioxidants? The beta-carotene, the compound that makes sweet potatoes orange much like carrots, also support eye function. They are also rich in fiber, promoting healthy gut function. Who knew something sweet could be just as healthy as it is delicious?
Adapting our Baked Stuffed Sweet Potatoes made with honey
There are many ways that you can make this recipe your own. Make these potatoes based on your own tastes, or better yet make a sweet potato bar where guests can build their 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!
Baked Stuffed Honey Sweet Potatoes
- 4 medium sweet potatoes
- 3/4 c pecans coarsely chopped
- 1/4 c butter
- 1 Granny Smith apple chopped
- 1/2 c Waxing Kara Honey
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ginger
Heat oven to 375°F. Line cookie sheet with foil.
Pierce sweet potatoes with fork; place on covered cookie sheet.
Bake 1 hour 15 minutes until tender.
Cook for 15 minutes. Reduce oven temperature to 350°F.
Place pecans in skillet. Toast for 5 to 7 minutes, stirring frequently, until nuts are light brown. Remove from skillet; set aside.
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.
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.
Top with toasted pecans and serve.