Stuffed Sweet potatoes made with honey on cookie sheet topped with pecans
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Baked Stuffed Honey Sweet Potatoes

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 530kcal


  • medium sweet potatoes
  • 3/4  pecans coarsely chopped
  • 1/4  butter
  • Granny Smith apple chopped
  • 1/2  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.


Calories: 530kcal | Carbohydrates: 37g | Protein: 4g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 245mg | Fiber: 5g | Sugar: 30g | Vitamin A: 560IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 1.4mg