Get your stretchy pants ready!
They’ll only need to be mildly stretchy though – somewhere between yoga bottoms and full on sweatpants – as today’s final recipe in the Week of Thanksgiving Favorites combines naughty with nice: Sweet Potato Stuffed Baked Apples with Toasted Marshmallows!
Out of all the dishes I’ve shared with you so far, stuffed, baked and broiled Sweet Potato Stuffed Apples are the only ones that only get served at my family’s Thanksgiving feast every year, which makes them extra special. Each bite of tender apple, creamy sweet potato and toasted marshmallow is 100% pure Thanksgiving nirvana!
These baked apples are as easy as they are delicious, and only take about 15 minutes to make, well – not including baking time, but still. First combine canned sweet potatoes packed in light syrup (yep – totally going there) with butter, brown sugar and a pinch of salt. This is the naughty portion of the program.
Next, select some big, fat baking apples. Braeburn, Johnathon, Johnagold or Rome apples work best. This, you guessed it, is the nice part!
Cut a thin slice off the bottom of each apple so they sit flat, then slice off the top and hollow each one out, leaving 1/2″ around the sides and bottom of the apple.
Then stuff the apples with the sweet potato mixture. (My mouth is watering already!)
Place the stuffed apples in a baking dish and bake for 45-60 minutes, or until the apples are soft, but have not split.
Finally, dot the top with mini marshmallows, and toast for a few minutes under the broiler.
Dig in. :)
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Sweet Potato Stuffed Baked Apples with Toasted Marshmallows
Sweet Potato Stuffed Baked Apples with Toasted Marshmallows have been a holiday tradition in my house for over 30 years. Perfectly sweet and delicious.
- 8 apples (Jonathan, Rome or Braeburn work best)
- 32oz canned sweet potatoes or yams packed in light syrup, drained
- 6 Tablespoons Butter
- 4 Tablespoons brown sugar
- 1/2 teaspoon salt
- mini marshmallows
- Preheat oven to 325 degrees. Cut a small slice off the bottoms of the apples so they sit flat. Cut the tops off and scoop out the insides, leaving 1/2" around the sides and bottom of the apple.
- Mash sweet potatoes, butter, brown sugar and salt. Fill apples with mixture.
- Place stuffed apples inside a baking dish and bake for 45-60 minutes, or until apples are soft, but not split.
- Top with mini marshmallows and toast under the broiler.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I almost cannot handle how silky and luxurious these are! The butter and brown sugar make the sweet potatoes melt in your mouth. You could use fresh sweet potatoes for this dish, but they definitely won’t be as creamy as the canned variety. The gooey, toasted marshmallow on top is the perfect smokey accent to cut through all the sweetness.
I know I’ve said this about pretty much all the other dishes I’ve shared, but you’ve really GOT to try these Sweet Potato Stuffed Baked Apples with Toasted Marshmallows. They are a BIG time family favorite – even my college roommate used to come over for the leftovers! ;)
And so ends the Week of Thanksgiving Favorites! I hope you enjoyed seeing the Pumpkin Gingersnap Cheesecake, Party Potatoes Deluxe, Grandma’s Holiday Salad and Green Bean Casserole with Crispy Shallots!
join the conversation
Can this dish be done ahead of time, if so, how do you reheat it for thanksgiving day.
You bet. Just assemble the apples + stuffing then refrigerate overnight. Bake when ready to eat per the directions.
Where have these been all my life?! I live in Georgia, and here in the south, sweet potato soufflé (or suitcase, as my grandfather used to call it) is a way of life! Would I need to adjust the cooking time if I add chopped pecans to the sweet potato mixture?
Nope, you should be good to go! Love the story about your Grandpa, by the way! ;)
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What a great presentation for the sweet potatoes! These are definitely going to be on the table this year!
I’m thinking that I could actually get my husband to eat sweet potatoes if I made them like this. The new site design looks great, btw!