Baked, Stuffed Sweet Potato

April 3, 2020 • Nancy Wolfson-Moche
As winter wanes and cold temps remain in the northeast, this bright purple sweet potato mixed with the sweet, tangy combo of onions, apples and dried cherries is a harbinger of spring.
adapted from Ava Jane’s Kitchen

Ingredients to serve 2

  • 2 medium-sized sweet potatoes (I used Frieda’s organic Stokes purple variety)
  • 1 tablespoon olive oil
  • ½ cup onion, minced
  • 1 ¼ cups apple, peeled and diced (I used gala here; Granny Smiths are delish too)
  • 3 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ¼ cup dried cherries
  • ½ teaspoon medium grade sea salt
  • fresh pepper to taste
  • a few fresh basil leaves


  • Preheat the oven to 400°F and line a baking sheet or pyrex dish with parchment paper.
  • Place the potatoes on the sheet and bake until soft, about 45-55 minutes.
  • Set aside to cool.
  • Reduce oven temperature to 350°F.
  • Heat a large stainless steel or cast-iron skillet on a medium-high flame for about 30 seconds. Add the olive oil and heat for another 30 seconds.
  • Add the onion to the pan, cooking until it softens and becomes translucent, about 2-3 minutes.  Add the sea salt, apple and cherries and cook until the apples begin to soften, another 2-3 minutes.
  • Make a clean cut down the center of each of the sweet potatoes. Gently peel back enough of the skin to allow you to scoop about 90% of the soft purple potato flesh. Leave 10% so the potato skin maintains its form. Be careful not to break the skin: you are going to refill them.
  • Mash the sweet potatoes in the bowl until they are smooth. Add half of the apple-onion-cherry mixture to the mashed potatoes, leaving the other half in the skillet for topping. Add the maple syrup, cinnamon and a little more sea salt to the bowl; mix until well-combined.
  • Gently scoop the filling back into each potato. Put the reserved apple-onion-cherry mix along the top center of each potato. Garnish with a few fresh basil leaves, if desired.
  • Bake in the oven for another 15 minutes or so, until the potatoes are hot.
  • Serve.

Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.