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Warm Apple and Almond Butter Stuffed Sweet Potatoes

Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Servings: 4
Calories: 422kcal
Author: Nisha Vora


  • 4 baked sweet potatoes
  • 1/4 cup water
  • 3 medium-sized crisp apples, peeled and diced (I used Fuji apples)
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom or cloves
  • 1/4 teaspoon sea salt
  • 1/4 - 1/2 cup (65-130g) natural almond butter
  • 1/2 - 3/4 cup (110-170g) plain, unsweetened coconut yogurt (or plant-based yogurt of choice)

Optional Toppings

  • 1-2 teaspoons chia seeds
  • 2-4 tablespoons chopped pecans or walnuts


  • Make the Cinnamon Stewed Apples. Heat the water in a large nonstick sauté pan over medium-low heat. Once simmering, add the peeled diced apples, maple syrup, spices, and salt. Mix well to evenly coat the apples. Cook for 10 minutes, or until the apples are soft but not falling apart, adding more water if it evaporates.
  • Assemble the Sweet Potatoes: Spoon a few tablespoons of coconut yogurt into each baked sweet potato. Divide the Cinnamon Stewed Apples and the almond butter between the potatoes. If desired, sprinkle some chia seeds and chopped peans or walnuts on top of each sweet potato.


* Feel free to double the recipe for these Cinnamon Stewed Apples. Store cooled leftovers in an airtight container in the fridge for 5 days. They’re terrific over warm oatmeal or vegan vanilla ice cream!