These deliciously sweet and salty Stuffed Sweet Potatoes with Apples and Bacon are the ultimate comfort food. Simple to make baked sweet potatoes are overstuffed with shredded apple, cinnamon and crispy bacon then topped with a bright red pop of pomegranate arils and more bacon. The stuffed sweet potatoes make for a tasty side dish, light lunch or dinner or even a warm and cozy breakfast.
Recipe review
With Thanksgiving less than 2 weeks away, I wanted to share this awesome stuffed sweet potato and apple recipe. My personal chef clients loved these cinnamon, apple and bacon stuffed sweet potatoes anytime of the year. But they are an especially popular menu choice during the fall and winter months.
You all loved my other holiday recipes including Roasted Brussels Sprouts and Mashed Potato Stuffed Portobellos. These stuffed sweet potatoes are going to a regular at your holiday table.
Jump to:
What's to love about this recipe
- Easy ingredients: The recipe includes whole ingredients. There's no fancy items or long preparation steps. These stuffed potatoes are a classic with a modern twist.
- Sweet and salty flavor contrast: This is a classic flavor combination and this sweet potato recipe highlights the flavors beautifully.
- Fall comfort food: The sweet potatoes, apples, bacon and pomegranate all have that cozy fall comfort food vibe.
- Flexible: Serve the stuffed potatoes as a side dish or light lunch or dinner. I even had a personal chef client who loved them for breakfast.
- Make ahead friendly: These potatoes taste just as good as the day they were made when reheated. They're perfect for meal prepping.
- Personal chef tested: I've made this recipe for personal chef clients for 15 years. It's requested over and over again.
Ingredients for stuffed sweet potatoes
Gather the ingredients to make this apple and sweet potato recipe. If substitutions can be made to the ingredients, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Sweet potatoes
- Salted butter
- Cinnamon and kosher salt
- Light brown sugar
- Apples
- Bacon
- Pomegranate arils
- Fresh parsley
Substitutions
- Light brown sugar: Dark brown sugar, honey or agave can be used as substitutes.
- Bacon: The recipe calls for pork bacon. Turkey bacon is also an option.
- Pomegranate arils: Try dried cranberries or cherries or toasted and chopped nuts.
- Fresh parsley: Substitute chopped fresh cilantro, chervil, chives, green onions or basil.
How to make stuffed sweet potatoes
Making these baked sweet potatoes with apples is easier than you think. This is a brief overview of the recipe. Scroll to the recipe card for the complete instructions.
- Step 1: Bake the sweet potatoes. Place on a parchment paper lined baking sheet in a 425 degree F oven for 45 to 55 minutes.
- Step 2: Cut off the top of each potato and scoop out the inside. Place in a bowl.
- Step 3: Add butter, brown sugar, kosher salt and cinnamon. Mash with a fork or potato masher. Set aside.
- Step 4: Peel and shred the apples. Add the shredded apples and crumbled bacon to the mashed sweet potatoes. Stir to combine.
- Step 5: Fill the potato skins with the mashed potato mixture. There will be plenty of filling for the potato skins so don't be afraid to overstuff them. Bake in a 400 degree F oven for 15 to 20 minutes.
- Step 6: Remove from oven, sprinkle with pomegranate arils and parsley and serve.
How to perfectly bake sweet potatoes
Baking the perfect sweet potatoes involves only a few easy steps.
- Choose sweet potatoes that are have orange or red skin as opposed to the tan or purple skinned ones. The orange or red skin potatoes are less starchy and will be creamier and sweeter when baked. The potatoes should be blemish free and firm to the touch.
- Preheat the oven to 425 degrees F. Due to their high sugar content, sweet potatoes cook at a higher temperature than other potatoes such as russet or Yukon Gold.
- Thoroughly wash the potatoes making sure to remove any and all dirt.
- Using a sharp knife or fork, poke the potatoes several times. This allows the steam to release so the potatoes do not explode in the oven.
- Line a baking sheet with parchment paper and place the potatoes on it.
- Bake the potatoes from 45 to 55 minutes. Give the potatoes a squeeze. If they are soft, they are ready. If the potatoes are still firm, bake at 5 minute intervals until done.
- Remove the potatoes from the oven, and they're ready to eat.
Expert tips
- Be sure to bake sweet potatoes on a parchment paper lined baking sheet. Sweet potatoes are high in sugar. While the potatoes bake, the sugar oozes out. If the potatoes are baked directly on the oven racks (like other potatoes) the sugar will drip and cause a smoky mess in the oven.
- Let the potatoes cool about 10 minutes after baking so they are easy to handle. If they are still too hot, hold the potatoes with a couple sheets of paper towels or a dish towel.
- The skins of the baked sweet potato are thin. When scooping them out, leave about ¼ to ½ inch of the the potato pulp along the interior.
- Sweet potatoes mash very easily. Use a handheld potato masher or a fork.
How to make stuffed sweet potatoes in advance
Stuffed sweet potatoes are ideal for making in advance. Follow these tips and they will taste as fresh as the day they were made.
- Prep: Do not bake the stuffed potatoes or top the pomegranate arils. Store the topping in a separate container. For refrigerating or freezing, completely cool the stuffed sweet potatoes before storing.
- Refrigerator: Store the stuffed sweet potatoes in the refrigerator for up to 3 days. Place in a airtight container (I like these meal prep containers). When ready to serve, reheat in a 400 degree F oven for 20 to 25 minutes or until heated through. Top with pomegranate arils and parsley.
- Freezer: Store the stuffed sweet potatoes in the freezer for up to 2 months. Wrap each stuffed potato in plastic wrap and freeze until frozen solid. Place the frozen potatoes in a 1-gallon freezer bag and store in the freezer. When ready to serve, thaw overnight in the refrigerator. Heat the unwrapped potatoes for 20 to 25 minutes. Top with pomegranate arils and parsley.
Frequently asked questions
With over 7,500 varieties of apples, it can be confusing which ones to use when cooking and baking. For this recipe, I love using a sweet, crisp apple. Having a sturdy apple helps it retain some texture when mixed with the mashed sweet potato. My top apple choices for this sweet potato recipe are Braeburn, Honeycrisp, Pink Lady, and Jonagold.
Omit the bacon and in some toasted nuts to make the sweet potatoes a vegetarian option.
Generally yes. The recipe is naturally gluten-free. Just double check that the bacon is certified gluten-free. You can substitute a dairy-free butter if needed.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Stuffed Sweet Potatoes with Apples and Bacon
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons salted butter at room temperature
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 tablespoon light brown sugar
- 2 medium apples such as Braeburn or Honeycrisp
- 4 slices of bacon cooked and crumbled
- 2 tablespoons pomegranate arils
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Wash and dry the potatoes. Carefully poke all sides of the potatoes with a sharp knife or fork.4 medium sweet potatoes
- Bake for 45 to 55 minutes or until soft when given a squeeze. Reduce the oven temperature 400 degrees F.
- Let the potatoes cool for about 10 minutes. Cut off the top of each potato and scoop out the inside. Leave about ¼ to ½ inch of the pulp in the skin. Place the sweet potato pulp in a large bowl. Set the empty potato skins back on the baking sheet.
- To the sweet potato pulp, add the butter, kosher salt, cinnamon and light brown sugar. Mash the potatoes with a masher. Set aside.2 tablespoons salted butter, 1 teaspoon kosher salt, ½ teaspoon cinnamon, 1 tablespoon light brown sugar
- Peel the apples. Using a grater, shred the apples.2 medium apples such as Braeburn or Honeycrisp
- Add the shredded apple and half of the crumbled bacon to the mashed potato mixture. Stir to combine.4 slices of bacon
- Fill the potato skins with the mashed potato filling. Place the potatoes back on the baking sheet. Bake in a 400 degree F oven for 15 to 20 minutes.
- Remove the potatoes from the oven. Sprinkle with the pomegranate arils and the parsley.2 tablespoons pomegranate arils, 2 tablespoons fresh chopped parsley
- Serve immediately.
Video
Notes
- Be sure to bake sweet potatoes on a parchment paper lined baking sheet. Sweet potatoes are high in sugar. While the potatoes bake, the sugar oozes out. If the potatoes are baked directly on the oven racks (like other potatoes) the sugar will drip and cause a smoky mess in the oven.
- Let the potatoes cool about 10 minutes after baking so they are easy to handle. If they are still too hot, hold the potatoes with a couple sheets of paper towels or a dish towel.
- The skins of the baked sweet potato are thin. When scooping them out, leave about ¼ to ½ inch of the the potato pulp along the interior.
- Sweet potatoes mash very easily. I favor a handheld potato masher.
- Using a grater to shred the apples makes the perfect size of apple pieces to mix into the mashed sweet potatoes.
- There will be plenty of filling for the potato skins so don't be afraid to overstuff them.
Megann says
I have made this for the last 3 thanksgivings and will be making it again this year! My family LOVES it and the kids love helping me make it.
Amy Casey says
That's awesome! So glad my recipe is part of your family Thanksgiving tradition. Thanks for sharing.
Mary says
Delicious! I make this every Thanksgiving for the past few years. I love it, the family loves it! Be patient with scooping out the potatoes so the skin doesn’t rip, presentation is beautiful and well appreciated;)
Amy Casey says
Great tip about scooping out the potatoes. Thank you for sharing it Mary 🙂
Sabrena Carroll says
Have never cared for sweet potatoes....but holy $#it batman. It is one of the best things I've eaten in a while. I used Granny Smith & sweet yellow apples. Made twice since Thanksgiving.
Amy Casey says
Sabrena ~ that is awesome!! I have been known to even eat one of these delicious potatoes for breakfast 🙂
Jean says
Can these be made a few hours ahead of time and then reheated?
Amy Casey says
Hi Jean ~
Most definitely! You can even make them the day before if you would like. Just leave off the toppings ~ the extra bacon, pomegranate arils and parsley. Add these after heating. Add about 10 - 15+ more to the heating time if the potatoes have been refrigerated. Happy Thanksgiving!