Introduction

Sweet potatoes baked to tender perfection are elevated with a warm, spiced apple topping that combines buttery apples, fragrant spices, and a touch of sweetness. Finished with crunchy pecans and tangy dried cranberries, this dish balances comfort and freshness—perfect for breakfast, dessert, or a cozy side.

The image shows a baked sweet potato cut in half, with its skin a rough orange-brown color, filled with a chunky mix of diced yellow-orange sweet potato and dark brown sticky sauce. The topping is glossy and thick, with small pieces of pecans adding texture. The sweet potato rests on a wooden board scattered with whole pecans and cinnamon sticks. The background has blurry red apples and more cinnamon sticks, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium sweet potatoes
2 tablespoons butter
2 apples (such as Honeycrisp or Granny Smith), peeled and diced
1 tablespoon maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
¼ cup chopped pecans
2 tablespoons dried cranberries
Plain Greek yogurt or whipped cream for topping

Instructions

Step 1: Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 45 to 55 minutes, or until tender when pierced with a knife.
Step 2: While the sweet potatoes roast, prepare the spiced apple mixture. In a skillet, melt the butter over medium heat. Add the diced apples and cook until softened, about 5 minutes.
Step 3: Stir in the maple syrup, ground cinnamon, nutmeg, cloves, and salt. Cook for an additional 2 minutes to let the flavors meld, then remove from heat.
Step 4: Once sweet potatoes are done, slice them open lengthwise and fluff the flesh gently with a fork to create a bed for the filling.
Step 5: Spoon the warm spiced apple mixture into each sweet potato. Sprinkle the chopped pecans and dried cranberries over the top for added texture and flavor.
Step 6: Serve immediately, topped with a dollop of plain Greek yogurt or whipped cream to add creaminess and balance the spices.

Tips & Variations

Try different apple varieties for sweetness or tartness—Granny Smith offers a tangier bite while Honeycrisp adds natural sweetness.
Add a pinch of cayenne or fresh ginger to the apple mixture for a spicy kick.
For a vegan option, substitute butter with coconut oil and use coconut whipped cream or a plant-based yogurt for topping.
Toast the pecans lightly before adding to enhance their flavor and crunch.

Storage

Store leftover assembled sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If storing components separately, keep the spiced apple mixture and roasted sweet potatoes refrigerated and combine before serving.

How to Serve

The image shows a baked sweet potato cut in half and filled with a chunky topping made of diced apple pieces and small pecan nuts, all coated in a glossy, thick caramel-like sauce that is dark amber in color. The sweet potato skin is rough and brown, serving as a natural bowl for the shiny, sticky filling with a mix of light yellow and deep brown tones. The sweet potato sits on a rustic wooden board that also holds whole pecans and cinnamon sticks scattered around, with red apples blurred in the background, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the sweet potatoes and prepare the apple mixture in advance. Store them separately, then assemble and warm just before serving to maintain the best texture and flavor.

What if I don’t have pecans or cranberries?

You can substitute pecans with walnuts or almonds, and dried cranberries with raisins or chopped dates. These alternatives provide similar texture and sweetness.