If you’re a sweet potato lover, you know they’re pretty stellar all on their own. Sweet, smooth, and versatile (if you’ve ever had sweet potato “toasts,” you know what we mean.)

In this recipe, sweet potatoes are getting a decadent upgrade by adding sweet fall and winter fruits into the mix, so you can indulge in a filling sweet and savory side, anytime.

Prep: 15 minutes
Total: 1 hour and 30  minutes
Serves: 4



4 Small Sweet potatoes (about 10 oz each)

1 Tbsp Ava Jane’s Extra Virgin Avocado Oil

1/2 cup onion, minced

1 ⅓  cups apple, diced

4 tsp maple syrup

½ tsp cinnamon

¼ cup dried cranberries

1 tsp Ava Jane’s Kitchen Citrus Salt and Pepper Blend



Heat oven to 400ºF and line a baking sheet with parchment paper.

Place the potatoes on the baking sheet and bake until soft, about 45 minutes to 1 hour. Once cooked, set side for roughly 10 minutes until cool enough to handle. Reduce the oven temperature to 375ºF.

While the potatoes cool, heat the avocado oil in a large skillet on medium high heat. Add in the onion and cook until softened, or about 2 minutes. Add in the apple, cranberries, and citrus salt and pepper seasoning and cook until the apples begin to soften, or about 2-3 minutes.

Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes.

Scoop the insides of the potatoes into a medium bowl, being careful not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape. Mash the sweet potatoes in the bowl until smooth.

Reserve half of the apple and cranberry mixture and add the rest into the sweet potato mash, along with the maple syrup, salt and cinnamon. Stir until thoroughly combined.

Gently scoop the filling back into each potato, then top the reserved apple and cranberry mixture along the center of each potato.

Bake another 15-20 minutes, or until the potatoes are hot.

Let cool for 5-10 minutes, then serve.


Easy to download PDF: Stuffed Sweet Potatoes