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stuffed sweet potatoes on parchment with fork
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5 from 1 vote

Baked Stuffed Sweet Potatoes

These stuffed sweet potatoes are hearty and elegant. You can make this recipe at any time of the year, but they are most popular on Thanksgiving and Christmas.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: American
Keyword: stuffed sweet potatoes, sweet potatoes
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.
  • Reduce oven temperature to 350°F cook an additional 15 minutes.
  • 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