Photo by VK Rees
Makes 8 apples | Total time: 1½ hours | Active time: 30 minutes
These baked apples are filled with a creamy, gingery sweet potato filling and topped with candied pecans that are so good you might want to double the batch just to have on hand for snacking. Triple the pecans, truth be told.
Here’s the most important thing about this dish: it lives in that happy place between sweet and savory. Sweet enough to be dessert, but also completely at home alongside a brisket situation or a hearty stew. For dessert, it’s an especially nice fact that it’s gluten-free.
Use large red apples here…Honeycrisp, Gala, or Braeburn are all great choices. Honeycrisp especially holds its shape beautifully and looks stunning. They all bake a little differently though, so keep an eye on them and pull them when they are just softened with a little give but still holding their shape. And don’t use Red Delicious, everyone knows that’s not a real apple.
For the sweet potatoes, jewel and garnet both work well. It doesn’t matter what size they are as long as you bake them until completely tender… no resistance when you stick a knife through the center. That’s what makes them smooth and creamy and ready to pipe.
For the vegan honey, any variety works. We have a homemade vegan honey that is worth making just to drizzle over the top of these when they come out of the oven. It’s fun to make and great for tea. But agave or maple syrup are both excellent swaps too. If you don’t have a pastry bag, use a zip-top bag with a ½-inch slit cut from one corner. It won’t be quite as pretty but nobody is going to complain. Use a spoon to create a little razzle dazzle pattern on top, if you like.
VEGAN BAKED APPLES FAQ
Are these kosher for Passover? Yup. No chametz, no kitniyot. Jjust sweet potatoes, apples, pecans, coconut oil, andmaple syrup. Completely Passover-safe and naturally gluten-free across the board.
Can I serve these with the main course? Yes! They live in that sweet-savory space that works beautifully alongside a stew or a roast. You can serve with the mains or as dessert. Another thoughts: Set them out with the mains and bring whatever is left for dessert. Best of both worlds.
Can I make these ahead? For sure. Bake the sweet potatoes and make the filling a day ahead and refrigerate. Bake the apples the day of and warm up the filling. Pipe just before serving. The candied pecans can be made a week ahead and stored at room temperature.
Can I use a different nut? Yep! Walnuts would be great here and very on theme for a holiday table. Almonds work too. Or even hazelnuts.
Can I skip the pastry bag? Yup. A zip-top bag with a ½-inch slit cut from one corner works fine. Or just spoon the filling in. It will be a little more rustic but still delicious.
Does this recipe double well? It does. Use a 9-by-13-inch casserole dish for the apples and bake in batches if needed. Everything else scales straightforwardly.
How did I end up here? You were probably searching for “vegan Passover dessert” or “vegan baked apples.” This is a simple, naturally Passover-safe, gluten-free dessert that looks impressive and tastes even better. No flour, no dairy, no fuss. You’re in the right place.
Baked Apples with Sweet Potato Filling & Candied Pecans
Ingredients
For the sweet potatoes and apples:
- 1 pound sweet potatoes scrubbed
- 4 large red apples Honeycrisp, Gala, or Braeburn
- 1 tablespoon refined coconut oil
- 1 tablespoon vegan honey agave, or pure maple syrup
- 1 teaspoon grated fresh ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
For the candied pecans:
- ¼ cup pecan halves
- 1 teaspoon refined coconut oil
- Pinch of salt
- 2 tablespoons vegan honey agave, or pure maple syrup
Instructions
- Preheat the oven to 350°F. Coat an 8-by-8-inch casserole dish with a little nonstick cooking spray.
- Cut the apples in half across the waist and place them cut-side down in the casserole. Cover tightly with aluminum foil.
- Place the whole sweet potatoes on a baking sheet. No need to cut them or poke them with a fork.
- Put the sweet potatoes on the lower rack and the apples on the upper rack. Bake until the apples are just softened and beginning to brown around the edges, checking after about 30 minutes. They should still be a little firm so that they hold their shape.
- Remove the apples from the oven and continue to bake the sweet potatoes until completely fork-tender, 30 more minutes or so, depending on their size.
- While the sweet potatoes continue baking, candy the pecans. Have ready a large plate covered with parchment paper.
- Preheat a heavy-bottomed pan, preferably cast iron, over medium-low heat. Toast the pecans in the dry pan, tossing frequently, for about 5 minutes. Drizzle with the coconut oil and sprinkle in the salt, then toss to coat. Add the honey and let it bubble for about 30 seconds, tossing the entire time. Transfer to the lined plate and let cool. Once cool, break apart and roughly chop.
- When the sweet potatoes are ready, cut them in half and scoop the insides into a mixing bowl. Add the coconut oil and use a masher to make them very smooth. Mix in the honey, ginger, cinnamon, and salt. Cover and keep warm until ready to pipe.
- Use a spoon to scoop out the apple cores, leaving a ½-inch rim of apple around the edges. Place them cut-side up in a serving dish. Transfer the sweet potato mixture to a pastry bag fitted with an extra-large metal tip and pipe into each apple. Scatter the candied pecans on top and serve.
