Stuffed Sweet Potatoes

A delicious and healthful side dish. The perfect complement to our Pork Roast with Dried-fruit Compote recipe.


4 medium sweet potatoes (about 2 ½ pounds)
¼ cup Crown Maple Medium Amber Syrup
¼ cup milk
1 tablespoon butter
¼ teaspoon salt
Pinch of cinnamon
Pinch of nutmeg
Pinch of ground cloves
Crown Maple Sugar, optional


  1. Preheat oven to 400 degrees F. Prick the potatoes with a fork, once each, and bake on a baking sheet for 50 to 60 minutes, until the insides are soft. Remove from the oven and set aside until they are cool enough to handle.
  2. Halve the potatoes lengthwise, carefully scoop out the insides, and reserve the shells. Combine the insides in a large bowl with the Crown Maple Medium Amber  Syrup, milk, butter, salt, spices, and Crown Maple Sugar, if desired. Whip with an electric mixer until smooth. Pack the four best shells with the filling, mounding it in. Place close together in a pie plate or small casserole dish. Sprinkle the tops, if desired, with a touch of Crown Maple Sugar. Bake for 20 to 25 minutes, until heated through. Yields 4 servings.

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