These sweet-and-salty Stuffed Sweet Potatoes with Apples and Bacon are cozy comfort food at its best. Baked sweet potatoes are filled with buttery mashed flesh, shredded apple, cinnamon and crumbled crispy bacon, then finished with bright pomegranate arils and a sprinkle of parsley. They work as a flavorful side dish, a light lunch or dinner, or even a warm breakfast.
Recipe review
With the holidays approaching, this apple-and-bacon stuffed sweet potato recipe is a timely favorite. I’ve served it for personal chef clients for years — the cinnamon, apple and bacon combination is consistently popular, especially in fall and winter.
If you enjoy seasonal sides like roasted Brussels sprouts or stuffed mushrooms, these stuffed sweet potatoes will earn a regular spot on your holiday table.
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What’s to love about this recipe
- Simple ingredients: Uses whole, easy-to-find items and minimal prep.
- Sweet and savory contrast: The apples and brown sugar balance the salty bacon and butter for a satisfying flavor mix.
- Seasonal comfort: Apples, sweet potatoes and pomegranate give a cozy fall and winter vibe.
- Versatile: Serve as a side, light meal or even breakfast.
- Make-ahead friendly: Reheats well and stores nicely for meal prep.
- Tested by a personal chef: A dependable recipe that’s been requested repeatedly over many years.
Ingredients for stuffed sweet potatoes
Collect the ingredients below before you start. Substitution suggestions follow; full amounts appear in the recipe card.
- Sweet potatoes
- Salted butter
- Cinnamon and kosher salt
- Light brown sugar
- Apples
- Bacon
- Pomegranate arils
- Fresh parsley
Substitutions
- Light brown sugar: Swap with dark brown sugar, honey or agave.
- Bacon: Use turkey bacon for a leaner option or omit for a vegetarian version and add toasted nuts instead.
- Pomegranate arils: Dried cranberries, cherries or toasted nuts are good alternatives.
- Fresh parsley: Try cilantro, chives, basil or green onions for different herbal notes.
How to make stuffed sweet potatoes
Here’s a concise overview of the steps. Scroll to the recipe card for complete measurements and timing.
- Step 1: Bake the sweet potatoes on a parchment-lined baking sheet at 425°F for 45–55 minutes.
- Step 2: Let cool slightly, cut off the tops and scoop out the flesh into a bowl.
- Step 3: Mash the sweet potato with butter, brown sugar, kosher salt and cinnamon; set aside.
- Step 4: Peel and shred the apples, then fold them and half the bacon into the mash.
- Step 5: Fill the potato skins generously with the mixture and bake at 400°F for 15–20 minutes.
- Step 6: Remove from the oven, top with pomegranate arils, remaining bacon and parsley, and serve.
How to perfectly bake sweet potatoes
Baking great sweet potatoes only takes a few simple steps.
- Pick the right potatoes: Choose orange- or red-skinned varieties for a creamier, sweeter result. Avoid blemished or soft tubers.
- Preheat to 425°F: Sweet potatoes need higher heat because of their sugar content.
- Wash well: Remove all dirt before baking.
- Poke the skins: Use a sharp knife or fork to let steam escape during baking.
- Use a lined baking sheet: Line with parchment to catch any sugary drips.
- Bake 45–55 minutes: Squeeze to test doneness; if still firm, bake in 5-minute increments until soft.
- Cool slightly: Let them rest a few minutes before handling and serving.
Expert tips
- Bake on parchment-lined sheets to prevent sticky sugar drips and smoke.
- Let potatoes cool for about 10 minutes before scooping; use towels if they’re hot to handle.
- Leave ¼–½ inch of flesh in the skins so they hold their shape when filled.
- Sweet potatoes mash easily with a fork or handheld potato masher.
Make-ahead and storage
These stuffed sweet potatoes store and reheat very well when handled properly.
- Prep: Don’t bake the filled potatoes with their pomegranate topping. Store the topping separately. Cool completely before refrigerating or freezing.
- Refrigerator: Keep in an airtight container up to 3 days. Reheat in a 400°F oven for 20–25 minutes until heated through, then top with pomegranate arils and parsley.
- Freezer: Freeze wrapped individually up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for about 20–25 minutes.
Frequently asked questions
Choose a sweet, crisp apple that keeps some texture when shredded. Good options are Braeburn, Honeycrisp, Pink Lady or Jonagold.
Yes. Omit the bacon and substitute toasted nuts or seeds for crunch and savory flavor.
Generally yes. The recipe is naturally gluten-free; verify bacon labeling if needed. Use a dairy-free butter substitute to make it dairy-free.
More side dish recipes
-
Roasted Carrots and Cauliflower with Honey and Goat Cheese
-
Vegan Stuffed Coconut Sweet Potatoes
-
Fresh Pineapple Bread Pudding
-
Butternut Squash Risotto Recipe
One more thing
Did you try this recipe?
Share your experience by leaving a comment and a star rating below. Thanks — Amy
Recipe
Stuffed Sweet Potatoes with Apples and Bacon
Equipment
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baking sheet
-
parchment paper
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potato masher
-
peeler
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box grater
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons salted butter at room temperature
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 tablespoon light brown sugar
- 2 medium apples such as Braeburn or Honeycrisp
- 4 slices bacon cooked and crumbled
- 2 tablespoons pomegranate arils
- 2 tablespoons fresh chopped parsley
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
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Wash and dry the potatoes. Poke all sides with a sharp knife or fork. Place on the prepared baking sheet.
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Bake 45–55 minutes or until soft when squeezed. Reduce oven temperature to 400°F.
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Let potatoes cool about 10 minutes. Cut off the tops and scoop out the flesh, leaving ¼–½ inch of pulp inside the skins. Place the pulp in a large bowl and return the empty skins to the baking sheet.
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Add butter, kosher salt, cinnamon and brown sugar to the sweet potato pulp and mash until combined. Set aside.
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Peel and shred the apples. Fold the shredded apple and half the crumbled bacon into the mashed sweet potatoes.
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Fill each sweet potato skin with the mixture, overstuffing if desired. Bake at 400°F for 15–20 minutes.
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Remove from oven and top with pomegranate arils, remaining bacon and chopped parsley.
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Serve immediately.
Video
Notes
- Bake on parchment-lined sheets to catch any sugary drips and avoid smoke in the oven.
- Let the potatoes cool about 10 minutes so they’re easier to handle.
- Leave a thin layer of flesh (¼–½ inch) when scooping so the skins stay sturdy.
- A handheld potato masher or a fork works great for mashing sweet potatoes.
- Grating the apples produces the perfect texture to fold into the mash.
- There’s usually plenty of filling — don’t be shy about overstuffing the skins.