Sweet potatoes filled with apple, cranberry, spices, and maple syrup for a warm, festive side.
# Ingredients:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium Honeycrisp or Granny Smith apple, peeled and diced
03 - ½ cup fresh or frozen cranberries
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons maple syrup
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - Salt, to taste
→ Optional Topping
09 - ⅓ cup chopped pecans
10 - Additional maple syrup, for drizzling
# Instructions:
01 - Preheat oven to 400°F. Scrub sweet potatoes, dry, prick with a fork, and place on a baking sheet. Bake for 45 to 50 minutes until tender.
02 - In a medium skillet over medium heat, melt butter. Add diced apple and cranberries, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4 to 6 minutes until apples soften and cranberries start to burst. Remove from heat.
03 - Allow sweet potatoes to cool until manageable. Slice each in half lengthwise. Carefully scoop out flesh, leaving a ¼-inch border to maintain skin structure.
04 - Mash sweet potato flesh in a bowl. Stir in apple-cranberry mixture and maple syrup gently, preserving texture.
05 - Spoon the filling back into the sweet potato skins. Optionally, sprinkle with chopped pecans and drizzle with extra maple syrup.
06 - Return stuffed potatoes to oven and bake for 10 to 12 minutes until heated through and tops are lightly golden. Serve warm.
