Sweet Potato Apple Bowl
This one turned into such a cozy little dessert that my kiddos really enjoyed! The sweet potato gets soft and naturally sweet in the oven, then gets topped with warm caramelized apples and creamy vanilla Greek yogurt. My 4 and 5 year old helped me make it which was fun and it made them more excited to try it. It feels like apple pie and sweet potato casserole had a slightly healthier little baby!
What You’ll Need
For the sweet potato:
1 large sweet potato
1–2 tsp coconut oil
Pinch of salt
For the maple caramel apples:
1 apple, diced small
1 tbsp butter
1–2 tbsp brown sugar
½ tsp vanilla extract
¼ tsp maple extract
½ tsp apple pie spice
Tiny pinch of salt
For topping:
Vanilla Greek yogurt
Cinnamon
How to Make It
Roast the sweet potato. Heat oven to 400°F. Cut the sweet potato in half lengthwise and rub the cut sides and skin with coconut oil. Place on a baking sheet and roast for about 40 minutes, or until completely tender.
Make the apples. While the potato finishes roasting, add the diced apple, butter, brown sugar, vanilla, maple extract, apple pie spice, and a little pinch of salt to a skillet.
Cook the apples over medium heat, stirring occasionally, until they’re soft and the butter and brown sugar have cooked down into a sticky, caramel-ish coating, about 8–10 minutes.
Mash the potato. Once cool enough to handle, peel off the sweet potato skin if you’d like—or leave it on! Add a pinch of salt and lightly mash the potato with a fork.
Pile it up. Spoon the warm caramelized apples over the mashed sweet potato.
Add a generous dollop of vanilla Greek yogurt and finish with a sprinkle of cinnamon.
