Fall Stuffed Sweet Potatoes with Nut Butter, Cranberries, and Toasted Nuts Recipe
Introduction
Fall stuffed sweet potatoes are a cozy and nutritious treat perfect for crisp autumn days. This simple recipe combines the natural sweetness of baked potatoes with comforting nut butter, tart cranberries, and warm pumpkin pie spice.
Ingredients
- 1 baked sweet potato
- 1-2 tbsp peanut butter (or any nut butter)
- 1 tbsp cranberries
- 2 tbsp toasted nuts (almonds, walnuts, peanuts, cashews)
- a pinch of pumpkin pie spice
Instructions
- Step 1: Slice the baked sweet potato in half lengthwise.
- Step 2: Drizzle each half with 1-2 tablespoons of your chosen nut butter.
- Step 3: Top with cranberries and toasted nuts to add texture and flavor.
- Step 4: Sprinkle lightly with a pinch of pumpkin pie spice for a warm, seasonal touch.
- Step 5: Serve immediately and enjoy the comforting combination of flavors.
Tips & Variations
- Try using almond or cashew butter for a different nutty flavor.
- Substitute dried cranberries with raisins or chopped fresh fruit depending on availability.
- Add a drizzle of honey or maple syrup for extra sweetness.
- For a vegan option, ensure your nut butter contains no animal-derived ingredients.
Storage
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven before serving, as nut butters may firm up when cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the sweet potatoes in advance?
Yes, you can bake the sweet potatoes ahead of time and store them in the refrigerator. When ready to serve, warm them slightly before adding the toppings.
What nuts work best for this recipe?
Any toasted nuts like almonds, walnuts, peanuts, or cashews work well and add nice crunch and flavor. Toasting enhances their aroma and taste.
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Fall Stuffed Sweet Potatoes with Nut Butter, Cranberries, and Toasted Nuts Recipe
- Total Time: 50-65 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
This Fall Stuffed Sweet Potato recipe combines the natural sweetness of baked sweet potatoes with creamy nut butter, tart cranberries, and crunchy toasted nuts, all enhanced by a warm sprinkle of pumpkin pie spice. It’s a simple, flavorful, and nutritious dish perfect for a cozy autumn snack or light meal.
Ingredients
Main Ingredients
- 1 baked sweet potato
- 1–2 tbsp peanut butter (or any preferred nut butter)
- 1 tbsp dried cranberries
- 2 tbsp toasted nuts (almonds, walnuts, peanuts, cashews)
- a pinch of pumpkin pie spice
Instructions
- Prepare the Sweet Potato: Slice the baked sweet potato in half lengthwise, ensuring each half is easy to handle and ready for toppings.
- Add Nut Butter: Drizzle 1-2 tablespoons of your chosen nut butter over each half, spreading it slightly to cover the surface evenly for creamy texture and richness.
- Top with Cranberries and Nuts: Sprinkle 1 tablespoon of dried cranberries and 2 tablespoons of toasted nuts over the nut butter to add tartness and a satisfying crunch.
- Season with Pumpkin Pie Spice: Lightly sprinkle a pinch of pumpkin pie spice on top to infuse the dish with warm, autumnal flavors.
- Serve: Serve immediately for the best texture and flavor, enjoying this simple and flavorful fall-inspired treat.
Notes
- You can substitute peanut butter with almond, cashew, or any nut butter of your choice.
- To toast nuts: dry roast them in a pan over medium heat until fragrant and lightly browned, about 3-5 minutes.
- This dish can be served warm or at room temperature depending on preference.
- Adding a drizzle of honey or maple syrup can enhance sweetness if desired.
- The pumpkin pie spice can be adjusted to taste or replaced with cinnamon for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 45-60 minutes (for baking the sweet potato)
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: fall sweet potato recipe, stuffed sweet potato, nut butter sweet potato, autumn snack, healthy fall snack
