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!