Everyone loves sweet potatoes during the fall! Move over traditional sweet potato mash and make room for this delicious single portioned dish. Try out this recipe for a healthy and unique take on Thanksgiving sweet potatoes. Less sugar but just as sweet!
Stuffed Sweet Potatoes
6 Sweet Potatoes
2 Tbsp Olive Oil
1 Cup Chopped Green Apples
3 Tbsp Maple Syrup
¼ Tsp Nutmeg
2 Tsp Salt
1 Tsp Cinnamon
½ Cup Dried Cranberries
¼ Cup Chopped Pecans
¼ Cup brown sugar
Heat Oven to 400 degrees
Bake Sweet potatoes on a lined baking sheet for 45-55 mins or until soft.
Let potatoes cool and heat oven to 350 degrees
Heat olive oil in a pan on medium heat. Add apples and nutmeg and cook for 3-4 minutes or until soft.
Slice each potato in the center and scoop out most of the potato, leaving a little bit around the outsides of the skin. Scoop the insides of each of the potatoes into a bowl and mash.
Mix into the sweet potato mash half of the apples, the salt, and cinnamon.
Scoop the sweet potato mash back into each potato until full. Add remaining apples on top of each potato.
Mix together the dried cranberries, chopped pecans, and brown sugar and top each potato.
Bake potatoes for 20 minutes at 350 degrees and enjoy!
Tip: Add goat cheese for extra protein and flavor!
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