Apple and Bacon Stuffed Sweet Potatoes – Sweet potatoes, apples, bacon, nutmeg, sage, cinnamon, brown sugar, and butter come together in this warm and cozy stuffed dish—a perfect blend of sweet and savory!
So, here’s a little confession. This recipe wasn’t supposed to see the light of day until next Thanksgiving. But patience? Not my strong suit. I whipped these up on a whim last holiday season, hoping for a little change-up from the classic (but, let’s be honest, slightly predictable) sweet potato casserole. Sometimes you just need a recipe to shake things up, you know?
I wanted something comforting but with a little pizazz. And bacon + apples? I figured, why not? These flavors practically jumped together in the pan, and when I finally served it to my family, I got those wide-eyed “wow” looks – the kind every cook secretly hopes for. Family members, who usually ignore the sweet potato dish? Coming back for seconds. Yep, that happened. So, maybe it’s a bit early, or a bit late, depending on how you look at it, but I couldn’t wait to share. Trust me, they’re good enough for any day when you’re craving a little extra flavor.
What makes this Apple and Bacon Stuffed Sweet Potatoes recipe truly special?
- These stuffed sweet potatoes bring a surprising combination of savory bacon and sweet apples to an old classic. It’s a little unexpected but works, like adding hot sauce to scrambled eggs for the first time and realizing you’ve been missing out.
- Aromatic spices like nutmeg and cinnamon plus fresh sage bring some magic, giving it that holiday comfort-food vibe but making it feel right at home on a regular weeknight dinner table.
- If you’re into dishes you can customize to everyone’s taste (aren’t we all?), this one has a warm, filling texture that adapts to both savory and sweet cravings—ideal for a crowd or just to have as leftovers you actually want.
- Presentation-wise, they’re a sight to see. Each sweet potato is plump and topped with goodness. It’s that dish everyone starts asking about when they spot it at the table.
- Leftover magic. These hold up surprisingly well. Pop them in the fridge, reheat, and you’ve got another delicious meal in minutes. Perfect for keeping those weekday lunches interesting.
What You Need To Make This Apple and Bacon Stuffed Sweet Potatoes Recipe?
Each ingredient here plays a role in making this dish feel like a warm hug for your taste buds. Let’s dig into the why behind each one:
- Sweet Potatoes: Pick large and round sweet potatoes for plenty of filling space. They’re sweet, earthy, and when baked, get that irresistible creamy texture that pairs like a dream with the other flavors.
- Apples: I like using tart ones like Granny Smith to bring in some balance. That hint of crisp sweetness gives each bite a little something extra. A touch unexpected, but it works.
- Bacon: I mean, it’s bacon. Enough said, right? It’s salty, savory, and brings in that crispy texture that just makes everything better.
- Nutmeg & Cinnamon: These spices are the unsung heroes here, adding a cozy warmth that brings out the best in both the sweet potatoes and apples.
- Sage: Fresh sage brings an earthiness, a bit of herbal brightness. It’s like that friend who never says much but makes every gathering feel complete.
- Light Brown Sugar: Not too much, just enough to add a whisper of caramel sweetness without overpowering the dish.
- Butter: Creamy, rich, and makes everything come together. Butter’s there for the smoothness and indulgence we all secretly crave in a comfort dish.
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Steps To Make Apple and Bacon Stuffed Sweet Potatoes
Making these stuffed sweet potatoes is easier than it sounds. Break it down, take it step by step, and soon you’ll have a dish that impresses with minimal stress.
- Preheat and Prep the Potatoes: Set your oven to 350°F. Grab those hefty sweet potatoes, poke a few holes with a fork to avoid any explosive surprises, and wrap them in foil. Baking wrapped keeps them moist and allows that skin to get just the right texture. Pop them in the oven for 60-80 minutes, depending on their size.
- Cook the Bacon and Apple Filling: While the potatoes do their thing, heat a cast-iron skillet (if you have one—it gives it that rustic charm) over medium-high. Toss in the bacon and let it cook until nice and crispy, then move it to a paper towel-lined plate, leaving the bacon grease behind. This little leftover is gold! Add your apples, nutmeg, and sage, cooking them until the apples are soft and full of that savory-sweet flavor.
- Prepare the Sweet Potato Filling: Once the sweet potatoes are ready, let them cool just a bit so they’re manageable. Unwrap, make a slit down the middle, and carefully scoop out the flesh, leaving the skin intact. In a mixing bowl, mash together the scooped potato with cinnamon, brown sugar, salt, and butter until smooth. Give it a taste—adjusting for sweetness or salt as you like.
- Assemble the Potatoes: Spoon or pipe the filling back into each potato skin. It’s a bit of a balancing act, but take your time. Top with the bacon-apple mix, giving each one a generous helping. It’s what makes them shine.
- Warm and Serve: If you want them piping hot, throw them back in the oven briefly. They’re ready to serve and guaranteed to impress, whether you’re cooking for family, friends, or just treating yourself.
Storage Options:
These stuffed sweet potatoes store like a dream. Once they’ve cooled, wrap each in foil or put them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. Need to keep them longer? Individually wrap and freeze them in a container for up to a month. To reheat, unwrap, place in the oven at 350°F, and let them get warm and cozy all over again.
Variations and Substitutions:
Feel like switching things up? Here’s how you can play around with flavors and ingredients:
- Switch the Meat: Try pancetta or prosciutto instead of bacon for a slightly different savory taste. It’s a small tweak but makes a difference.
- Herb Alternatives: Not a sage fan? Swap it out for rosemary or thyme, both of which add their own unique flavor to the dish.
- Add Some Cheese: Goat cheese or feta bring a bit of tanginess that cuts through the sweetness. It’s the best-kept secret for a little extra flair.
- Sweeten It Up: Drizzle a touch of maple syrup over the finished dish for that extra sweet note. Works like a charm!
- Vegetarian Option: Skip the bacon and add a handful of toasted walnuts or pecans. They’ll bring crunch and flavor without missing a beat.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Apple and Bacon Stuffed Sweet Potatoes
Ingredients
- 4 large round sweet potatoes
- 2 apples finely chopped
- 5 slices of bacon chopped
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon fresh sage chopped
- ½ teaspoon cinnamon
- ¼ cup light brown sugar
- ¼ teaspoon salt or to taste
- 2 tablespoons butter
Instructions
- Preheat the Oven and Prepare the Sweet Potatoes: Begin by preheating the oven to 350°F (175°C). Using a fork, carefully puncture each sweet potato several times. Wrap each potato individually in foil and arrange them in a baking dish. Bake for 60 to 80 minutes, adjusting for the size of the sweet potatoes; smaller ones may be done in 45 minutes. The potatoes are ready when they yield easily to a toothpick.
- Prepare the Bacon and Apple Mixture: While the sweet potatoes bake, heat a cast-iron skillet over medium-high heat. Add the chopped bacon, cooking until it reaches a crisp consistency. Using a slotted spoon, remove the bacon and place it on a paper towel to drain, reserving the bacon drippings in the skillet. Add the chopped apples, freshly grated nutmeg, and sage to the skillet, stirring occasionally until the apples are tender. Combine the apples and bacon, either in the skillet or a bowl, and set aside.
- Remove and Scoop the Sweet Potatoes: When the sweet potatoes are tender, take them out of the oven and allow them to cool slightly. Carefully unwrap the foil, being mindful of any residual steam. Using a small knife, cut a lengthwise slit down each sweet potato. Gently scoop out the flesh, placing it in a medium mixing bowl, while keeping the skins intact.
- Prepare the Sweet Potato Filling: In the mixing bowl, add cinnamon, brown sugar, salt, and butter to the scooped sweet potato flesh. Stir thoroughly until the mixture is smooth and well-blended. Adjust seasoning if necessary. Transfer the mixture to a piping bag or a large ziplock bag.
- Assemble the Stuffed Sweet Potatoes: Pipe or spoon the seasoned sweet potato mixture back into each potato skin. Top each stuffed potato with the prepared apple and bacon mixture. If desired, rewarm the assembled sweet potatoes briefly in the oven before serving.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
