Holiday Stuffed Sweet Potato

What's not to love about tart apple and crunchy nuts stuffed into sweet potato skins?


  • 4 small sweet potatoes, unpeeled
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1 tablespoon coconut oil
  • 1 large honeycrisp apple, diced
  • 1/4 cup golden raisins
  • 1 1/2 tablespoon coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Heat oven to 425 degrees F and line baking sheet with foil or parchment paper.
  2. Pierce sweet potatoes with fork and then place on baking sheet.
  3. Bake 50-60 minutes, or until tender. Remove from oven, slice in half lengthwise, and allow to cool.
  4. Reduce oven temperature to 350 degrees.
  5. While sweet potatoes are roasting, heat coconut oil over medium-high heat. Cook the apple, raisins, walnuts, and pecans in oil, stirring occasionally, until apple is tender. Add the coconut sugar, cinnamon and nutmeg and stir together. Remove from heat.
  6. Scoop out sweet potato flesh into large bowl, leaving skin intact.
  7. Add apple mixture to sweet potatoes in bowl and stir until blended.
  8. Spoon mixture into skins. Place on baking sheet, and bake 15 to 20 minutes or until thoroughly heated.
  9. Serve hot.