Apples stuffed with sweet potatoes and baked – doesn’t this just evoke thoughts of an autumn treat? I found this recipe in my Great Grandma’s old cookbook and had to give it a try!

This recipe serves 6 – adjust for smaller quantities if desired.


Apple halves after boiling. (Some of them broke apart and it really didn’t matter after they were covered with sweet potatoes)

3 large baking apples (I used Granny Smith)
1 cup sugar
1 cup water
1/4 cup cream
3 cups mashed sweet potatoes
1/4 tsp salt
Dash of cinnamon
Butter (optional)
Chopped pecans (optional)

Peel apples (cut in half) and remove apple core. Place apple halves in boiling syrup made of equal quantities of sugar and water, cook slowly until apples are transparent but not broken. Carefully lift out apples. Continue cooking the syrup until it spins a thread. Beat cream with sweet potatoes, cinnamon and butter; fill apple center, place in pan (top with nuts if desired) and drizzle remaining syrup on top.

The recipe doesn’t say at what temperature or how long to bake them, but 30 minutes at 350 degrees worked out perfectly. I also omitted the cream to reduce the fat.

My apples were small so I used 5 of them. That should have been 10 halves, but only 9 would fit in the baking dish. Damn, that meant I had to eat one before it was filled. Tart apples boiled in sugar water, the taste was indescribably delicious.

JR Watkins cookbook, circa 1936

Baked Stuffed Apples and Pork Sandwich

I smoked a pork shoulder all afternoon. The Baked stuffed apples were a perfect combination along with a salad.


Upside Down
Pecan Pie

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