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
Scale
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
