Name: Yogurt Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 medium-sized sweet potatoes (cut in half lengthwise (1.5 lbs)); 1 Tbsp avocado oil; ⅔ cup Greek yogurt; 3 Tbsp almond butter; 1-2 Tbsp pure maple syrup (optional, to taste); ½ tsp ground cinnamon (to taste); 1 large apple (peeled and chopped); 2 Tbsp water; 1 Tbsp pure maple syrup; 1.5 tsp ground cinnamon (or pumpkin spice); 2-3 Tbsp dried cranberries (optional); Pinch sea salt; ¼ cup chopped pecans; 2-3 Tbsp pumpkin seeds

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These Greek Yogurt Stuffed Sweet Potatoes are adorned with soft stewed cinnamon apples, nuts, and dried cranberries for the ultimate fall treat! Make them anytime you’re craving something sweet and satisfying.

Baking sheet of sweet potato halves topped with softened apples, dried cranberries, pumpkin seeds, and pecans.

In the earlier days of The Roasted Root, I went on a stuffed sweet potato bender, wherein I’d load up roasted sweet potatoes with nut butter, cinnamon, and anything else I fancied. This became a nightly ritual for dessert to the extent that I eventually staged an intervention so that I could branch out of my routine.

Well, my stuffed roasted sweet potato obsession is back, and this one comes with some protein.

Sweet Potatoes get stuffed with Greek yogurt, nut butter (I use Nuttzo) and cinnamon, then topped with stewed apples, dried cranberries, pecans, and pumpkin seeds for an absolute treat that can be employed as a breakfast, side dish, snack as dessert.

I can even see this as a side dish for Thanksgiving!

I love that this recipe is versatile! You can change up your additions by swapping out the fruit or nuts, skipping the fruit, and adding other goodies like brown sugar or coconut flakes.

Ingredient Notes:

For the Yogurt Stuffed Sweet Potatoes:

Sweet Potatoes: The main star of the show, sweet potatoes get stuffed with goodies for a sweet treat.

Avocado Oil: Used to roast the sweet potatoes to ensure the flavor and texture turns out magically. I like cutting my sweet potatoes in half for roasting (it’s quicker!), but you can roast them whole, too. I don’t recommend using olive oil because it burns at a relatively low temperature.

Greek Yogurt: Whole milk Greek yogurt gets combined with the mashed sweet potato for a tangy sweet filling that has a decent dose of protein. Stick with plain yogurt or use your favorite flavor, like vanilla.

Almond Butter: Select your favorite nut butter to add richness and healthy fats to this lovely treat. I like using Nuttzo, which is a blend of all sorts of nuts and seeds, but regular unsweetened almond butter works great too.

Ground Cinnamon: A generous amount of cinnamon adds a warm spice to the filling which adds a cozy essence.

For the Topping:

Apple: Pick your favorite kind of apple to stew up for a little softened caramelized apple effect. I like using cosmic crisp, honeycrisp, or gala apples, but any kind of apple works. For a classic apple flavor, use granny smith apples (green apples) because they are tart and pair nicely with the sweetness.

Pure Maple Syrup: A touch of pure maple syrup brings sweetness to the topping. You can add it to your personal taste.

Ground Cinnamon: For that warmly-spiced effect. Pumpkin pie spice or apple pie spice works here too.

Dried Cranberries: A little tangy flavor comes from sweet dried cranberries. I find this adds a lovely complement to the sweetness of the dish.

Raw Pecans and Pumpkin Seeds: A little crunch from some nuts and seeds adds a fun texture element to the otherwise soft texture.

Sea Salt: A pinch of salt enhances the flavors. A little bit goes a long way!

Six sweet potato halves stuffed with a yogurt mixture and topped with chopped cinnamon apples, pumpkin seeds, pecans and dried cranberries.

Recipe Customizations:

Swap out the apple for two pears or a few persimmons.
Skip the dried cranberries or use raisins or chopped up dried apricots.
Use walnuts or sunflower seeds instead of pumpkin seeds and pecans. Crunchy granola is a great addition too!
Swap out the pure maple syrup for brown sugar or honey, or skip the sweetener altogether.
Turn this into a savory recipe by swapping out the sweet goodies for black beans, ground beef taco meat, and guacamole. Hot sauce and sour cream are great additions too.
To make the recipe dairy-free, use dairy-free yogurt, or skip the yogurt altogether. You can add a drizzle of non-dairy milk such as coconut milk to the filling for a little added moisture if desired.

How to Make Yogurt Stuffed Sweet Potatoes:

Roast the Sweet Potatoes:

Preheat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes in half lengthwise and coat each with a light layer of avocado oil (be sure to get the cut side!).

Three sweet potatoes cut in half lengthwise on a wooden cutting board.

Place the potato halves on a large baking sheet cut-side down and roast on the center rack of the preheated oven for 30-35 minutes, or until they are nice and soft.

Baking sheet with six sweet potato halves cut side down drizzled in oil, ready to go into the oven.

Note: Larger sweet potatoes may require more time (30-45 minutes) and small sweet potatoes take less time (about 25 minutes).

Remove the roasted sweet potatoes from the oven and set them aside until ready to use.

Make the Apple Topping:

Peel the apple and chop it into small pieces. Transfer the chopped apple, water, pure maple syrup, and ground cinnamon to a small saucepan and heat over medium-high heat.

Saucepan with chopped apples, cinnamon and pure maple syrup.

Cover and ring the mixture to a full boil, then reduce the heat to a gentle boil. Cook covered, stirring occasionally, until the apple softens to your desired texture, about 10 minutes to 30 minutes (I do about 15). Stir in the dried cranberries.

Stuff the Sweet Potatoes:

Once the sweet potatoes have cooled, use a spoon to scoop out the flesh, leaving about ¼ inch of flesh around the skin. Transfer the flesh to a mixing bowl along with the Greek yogurt, almond butter (or nut butter of choice), pure maple syrup (if adding), and ground cinnamon.

Sweet potato, yogurt, nut butter, and ground cinnamon in a bowl to be mixed together.

Mix everything together until well combined. Stuff the sweet potato skins with this yogurt mixture.

Baking sheet with six sweet potato halves stuffed with yogurt mixture on a baking sheet.

Top with stewed apples, chopped pecans and pumpkin seeds, and enjoy! I eat the stuffed sweet potatoes at room temperature or chilled, but I’m sure they would be tasty when served warm as well.

Baking sheet with sweet potato halves topped with stewed apples, dried cranberries, chopped pecans and pumpkin seeds.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Tip

For very soft apples, use 1/4 cup to 1/2 cup of water and cook on medium-low heat for 30+ minutes, until the apples have reached your desired level of softness.

That’s it! Enjoy your sweet treat whenever the craving calls! I love making these in advance so that I can have them on hand for many days in a row for meal prep. One of the halves is all I need for so much satisfaction.

If you love sweet potato recipes, also try out these reader favorites!

Greek Yogurt Stuffed Sweet Potatoes