Step one: Wrap yourself in a cozy scarf. Step two: Make this healthy fall recipe. Step three: Enter full hygge phase.

By By Nicole Crane
September 18, 2018
Photo: Nicole Crane

Fall is here, which could mean fewer salads and more soups. (Unless it's this warm salad with spiced chickpeas, chicken, and smoky tahini dressing.) Get excited for the seasonal foods you've been craving since last year-and all the delicious, in-season apples you can get your hands on.

For this six-ingredient recipe, you'll combine diced, antioxidant-rich apple with other quintessential fall flavors, including maple syrup, cinnamon, and nutmeg. Then you'll stuff the mixture into sweet potatoes-they're packed with beta-carotene and just happen to be in peak season right now. (Related: Purple Sweet Potato Recipes That Could Dethrone Millennial Pink)

At just 130 calories for each stuffed sweet potato half, this recipe is light on calories while packing in the nutrition. You'll eat up 385 percent (!) of your daily recommended amount of vitamin A, 34 percent of your vitamin C, and 5 grams of fiber. Whip them up as a healthy side dish for dinner, and enjoy the leftovers as part of your meal-prep lunch. (Yes, you should meal prep your lunches-it can save you $30 a week.)

Apple Cinnamon Stuffed Sweet Potatoes

Makes 6 potato halves

Ingredients

  • 3 medium sweet potatoes
  • 1 large apple that bakes well, such as Granny Smith
  • 2 teaspoons butter, softened
  • 2 tablespoons pure maple syrup
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Directions

  1. Preheat oven to 400°F.
  2. Use a knife to poke several holes in each sweet potato, then place on a baking sheet. Cook for 30–45 minutes, until moderately tender but not overcooked.
  3. Meanwhile, peel, core, and dice apple. Place in a bowl.
  4. Once sweet potatoes are ready, remove from oven and allow to slightly cool.
  5. Slice sweet potatoes in half lengthwise, then use spoon to carefully remove the potato flesh and transfer it to bowl with apple, leaving a bit of the outer sweet potato intact with the skins.
  6. To apple and sweet potato mixture, add butter, 1 tablespoon maple syrup, and 1/4 teaspoon each cinnamon and nutmeg. Mix well to evenly combine, then spoon the potato mixture back into the skins on the baking sheet.
  7. Drizzle the remaining 1 tablespoon of maple syrup on top, and sprinkle remaining 1/2 teaspoon cinnamon evenly on sweet potatoes.
  8. Bake for 15 minutes, or until the apple pieces are tender. Serve warm, and enjoy.

Nutrition facts per potato half: 133 calories, 1g fat, 29g carbs, 5g fiber, 13g sugar, 2g protein

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