Apple Crumble Stuffed Sweet Potatoes – Cozy, Comforting, and Easy

Sweet potatoes and apple crumble are a match made for crisp evenings and cozy kitchens. This recipe brings them together in a simple, satisfying way that feels special without being fussy. The filling is warm, cinnamon-spiced apples with a buttery oat crumble on top, all tucked into a soft, caramelized sweet potato.

It’s part dessert, part side, and fully delicious. Great for family dinners, fall gatherings, or anytime you want a warm treat that doesn’t require a pie crust.

Apple Crumble Stuffed Sweet Potatoes - Cozy, Comforting, and Easy

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Ingredients

  

• 4 medium sweet potatoes (similar size for even baking)
• 2 medium apples (Honeycrisp, Granny Smith, or Pink Lady)
• 2 tablespoons unsalted butter (or coconut oil for dairy-free)
• 2 tablespoons maple syrup (or brown sugar)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon vanilla extract
• Pinch of salt
• Crumble topping: 1/2 cup old-fashioned rolled oats
• 1/3 cup chopped pecans or walnuts (optional but recommended)
• 1/4 cup all-purpose flour (or almond flour for gluten-free)
• 3 tablespoons brown sugar or coconut sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 tablespoons cold unsalted butter, cubed (or coconut oil)
• For serving (optional): Vanilla yogurt, whipped cream, or vanilla ice cream

Instructions

 

• Preheat and prep: Heat the oven to 400°F (205°C). Scrub the sweet potatoes, dry them, and pierce each a few times with a fork. Place on a parchment-lined baking sheet.
• Bake the sweet potatoes: Bake for 45–60 minutes, until very tender when pierced. The skin should wrinkle slightly and juices may caramelize on the pan.
• Make the apple filling: While the potatoes bake, peel (optional) and dice the apples into small cubes. In a skillet over medium heat, melt 2 tablespoons butter. Add apples, maple syrup, cinnamon, nutmeg, vanilla, and a pinch of salt. Cook 6–8 minutes until the apples are tender but not mushy. Set aside.
• Mix the crumble: In a bowl, combine oats, nuts, flour, brown sugar, cinnamon, and salt. Add the cold butter and rub it in with your fingers or a fork until the mixture forms coarse crumbs.
• Split the potatoes: Let baked sweet potatoes cool 5 minutes. Cut a slit down the center of each and gently push the ends toward the middle to open them up. Fluff the inside with a fork.
• Stuff with apples: Spoon warm apple filling into each potato, pressing it slightly into the flesh.
• Add the crumble: Top each potato generously with the oat mixture, pressing lightly so it sticks.
• Return to oven: Reduce oven to 375°F (190°C). Bake stuffed potatoes for 10–12 minutes, until the topping is golden and crisp.
• Serve: Let cool a couple minutes. Finish with a drizzle of maple syrup or a dollop of yogurt, whipped cream, or ice cream if you like.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Sweet potatoes, apples, oats, and pantry spices create a comforting dish with minimal effort.
• Flexible: Works as a side for a holiday table or as a wholesome dessert topped with a scoop of yogurt or ice cream.
• Make-ahead friendly: Bake the potatoes and prep the filling ahead, then assemble and warm before serving.
• Textural contrast: Soft, sweet potato meets tender apples and a crisp, buttery crumble topping.
• Naturally sweet: You can keep the sugar low because sweet potatoes and apples bring their own sweetness.

Shopping List

• 4 medium sweet potatoes (similar size for even baking)
• 2 medium apples (Honeycrisp, Granny Smith, or Pink Lady)
• 2 tablespoons unsalted butter (or coconut oil for dairy-free)
• 2 tablespoons maple syrup (or brown sugar)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon vanilla extract
• Pinch of salt
• Crumble topping:
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup chopped pecans or walnuts (optional but recommended)
  • 1/4 cup all-purpose flour (or almond flour for gluten-free)
  • 3 tablespoons brown sugar or coconut sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold unsalted butter, cubed (or coconut oil)
• For serving (optional): Vanilla yogurt, whipped cream, or vanilla ice cream

Instructions

1. Preheat and prep: Heat the oven to 400°F (205°C). Scrub the sweet potatoes, dry them, and pierce each a few times with a fork.

   Place on a parchment-lined baking sheet.

2. Bake the sweet potatoes: Bake for 45–60 minutes, until very tender when pierced. The skin should wrinkle slightly and juices may caramelize on the pan.
3. Make the apple filling: While the potatoes bake, peel (optional) and dice the apples into small cubes. In a skillet over medium heat, melt 2 tablespoons butter.

   Add apples, maple syrup, cinnamon, nutmeg, vanilla, and a pinch of salt. Cook 6–8 minutes until the apples are tender but not mushy. Set aside.

4. Mix the crumble: In a bowl, combine oats, nuts, flour, brown sugar, cinnamon, and salt.

   Add the cold butter and rub it in with your fingers or a fork until the mixture forms coarse crumbs.

5. Split the potatoes: Let baked sweet potatoes cool 5 minutes. Cut a slit down the center of each and gently push the ends toward the middle to open them up. Fluff the inside with a fork.
6. Stuff with apples: Spoon warm apple filling into each potato, pressing it slightly into the flesh.
7. Add the crumble: Top each potato generously with the oat mixture, pressing lightly so it sticks.
8. Return to oven: Reduce oven to 375°F (190°C).

   Bake stuffed potatoes for 10–12 minutes, until the topping is golden and crisp.

9. Serve: Let cool a couple minutes. Finish with a drizzle of maple syrup or a dollop of yogurt, whipped cream, or ice cream if you like.

How to Store

• Refrigerator: Store cooled stuffed sweet potatoes in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 12–15 minutes, or microwave in 30-second bursts. For crisp topping, use the oven or an air fryer.
• Freeze: Wrap each stuffed potato tightly and freeze for up to 2 months.

  Thaw overnight in the fridge, then reheat in the oven to crisp the topping.

• Make-ahead tip: Bake the potatoes and cook the apple filling a day ahead. Assemble with fresh crumble and bake before serving.

Why This is Good for You

• Fiber-rich: Sweet potatoes, apples, and oats provide gut-friendly fiber that helps keep you full.
• Vitamins and minerals: Sweet potatoes pack vitamin A and potassium, while apples add vitamin C and antioxidants.
• Balanced energy: The combination of complex carbs, a bit of fat, and optional nuts supports steadier energy.
• Lower sugar option: Maple syrup adds flavor with less refined sugar, and you can adjust the sweetness to taste.

Pitfalls to Watch Out For

• Undercooked potatoes: If they’re not fully tender, the texture will be dense. Bake until a knife slides in easily.
• Soggy topping: If the crumble looks wet, it needs a few more minutes.

  Use the top rack for better browning.

• Mushy apples: Dice evenly and cook just until tender so they hold shape inside the potato.
• Too sweet or not sweet enough: Taste the apple filling before stuffing and adjust maple syrup to your preference.
• Skipping the salt: A tiny pinch in both filling and crumble sharpens the flavors.

Variations You Can Try

• Gluten-free: Use certified gluten-free oats and swap all-purpose flour with almond flour or a gluten-free blend.
• Dairy-free: Use coconut oil instead of butter and serve with coconut yogurt.
• Spice twist: Add a pinch of cardamom or ginger, or use apple pie spice instead of plain cinnamon.
• Nut-free: Skip the nuts and add pumpkin seeds or sunflower seeds for crunch.
• Protein boost: Stir a spoonful of Greek yogurt into the fluffed sweet potato before stuffing.
• Savory-sweet: Add a touch of flaky sea salt on top or a ribbon of sharp cheddar inside for a sweet-and-savory spin.
• Pear version: Swap apples for firm pears like Bosc for a delicate, floral twist.

FAQ

Can I microwave the sweet potatoes instead of baking?

Yes. Microwave on high for 7–10 minutes, flipping halfway, until tender. For the best flavor and caramelization, finish in a 375°F oven for 10 minutes before stuffing.

What apples work best?

Use firm, slightly tart apples that hold their shape.

Granny Smith, Honeycrisp, Pink Lady, and Braeburn are all great choices.

Can I make the crumble without oats?

You can. Replace oats with additional flour and nuts or seeds for texture. The topping will be more cookie-like than granola-like.

How do I keep the topping crunchy when reheating?

Reheat in the oven or air fryer instead of the microwave.

A quick 3–4 minutes under the broiler (watch closely) also restores crispness.

Is this sweet enough to serve as dessert?

Absolutely. Add a touch more maple syrup to the apples if you like, and serve with vanilla ice cream or whipped cream.

Can I scale this recipe for a crowd?

Yes. Double or triple the ingredients and bake on two sheets.

Assemble and finish in the oven just before serving so the topping stays crisp.

Final Thoughts

Apple Crumble Stuffed Sweet Potatoes bring all the cozy, fall bakery vibes with almost no fuss. They’re flexible, easy to make ahead, and hit that sweet spot between wholesome and indulgent. Whether you serve them as a side or dessert, they feel special without being complicated.

Keep this one in your rotation for chilly nights, potlucks, and holiday tables—you’ll make it more than once.