Stuffed Sweet Potato

Recipe by: Laughing Spatula

Using a twice baked method to stuff the potatoes, make a filling of mashed sweet potato, warm spices, apples, cranberries, a dash of vanilla, and top it all off with an easy streusel topping.


Sweet Potato Filling

  • 4 Bako Sweet Potatoes
  • 2 Tbsp unsalted butter (melted)
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt (omit if using salted butter)
  • 1 cup diced apples 
  • 1/4 cup dried cranberries

Streusel Topping

  • 4 Tbsp butter (unsalted, room temp)
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/8 tsp salt (omit if using salted butter)
  • 1/4 tsp cinnamon


  1. Preheat oven to 400 degrees fahrenheit. Line a baking sheet with foil, and spray with nonstick. Set aside.
  2. Cut a horizontal slit about 1/3 of the way through the sweet potato (do not cut all the way through) to allow venting during cooking.
  3. Place sweet potato on foil lined baking sheet and bake for about 45 minutes to 1 hour, or until fork tender. Allow to cool for approximately 20 minutes, or until cool enough to safely handle.

Filling Instructions

  1. Scoop softened sweet potato 'meat' into a medium sized bowl (leaving just enough 'meat' in sweet potato shell to retain shape of the sweet potato).
  2. Mash sweet potato filling with butter, brown sugar, cinnamon, nutmeg, and vanilla until combined. Fold in apples and dried cranberries.
  3. Scoop sweet potato filling mixture back into each sweet potato 'shell'.

Streusel Topping

  1. In small bowl, combine streusel ingredients. Fold ingredients together with a fork until a sand like consistency is reached.
  2. Top each stuffed sweet potato with about 2-3 tablespoons of streusel topping.
  3. Bake streusel topped, stuffed sweet potatoes for an additional 15 minutes. Allow to cool for 5-10 minutes before serving.
Stuffed Sweet Potato
Stuffed Sweet Potato