Warm sweet potatoes filled with a cozy baked apple spice mixture, perfect for a wholesome side or vegetarian main.

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Preheat oven to 400°F (200°C).
Wash and scrub sweet potatoes, then pierce each several times with a fork. Place on a baking sheet and bake 45–55 minutes, until tender when pierced.
While sweet potatoes bake, melt butter in a skillet over medium heat.
Add diced apple and sauté 4–5 minutes until slightly softened.
Stir in raisins (if using), brown sugar or maple syrup, cinnamon, nutmeg, ginger, and a pinch of salt. Cook 2–3 minutes until fragrant and apples are tender but still hold their shape. Remove from heat.
When sweet potatoes are done, let cool slightly, then slice each lengthwise and gently fluff the flesh with a fork to create a cavity.
Spoon the warm apple spice mixture into each sweet potato half, dividing it evenly.
Sprinkle chopped pecans or walnuts on top.
Return stuffed potatoes to the oven for 5 minutes to warm through.
Garnish with fresh parsley or mint if desired, and serve warm.

Use maple syrup instead of brown sugar for a deeper flavor.
Swap pecans with toasted almonds or pumpkin seeds for a different crunch.
For added protein, stir in a spoonful of Greek yogurt before serving.
Make ahead: bake sweet potatoes and prep filling a day ahead; reheat and assemble when ready.
For vegan version, use coconut oil or plant‑based butter.