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

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.