# Components:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium Honeycrisp or Granny Smith apple, peeled and diced
03 - 1/2 cup fresh or frozen cranberries
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons pure maple syrup
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Salt, to taste
→ Optional Topping
09 - 1/3 cup chopped pecans
10 - Additional maple syrup, for drizzling
# Directions:
01 - Preheat oven to 400°F. Scrub sweet potatoes, pat dry, prick all over with a fork, and place on a baking sheet. Bake for 45–50 minutes until tender when pierced with a fork.
02 - In a medium skillet over medium heat, melt butter. Add diced apple and cranberries. Season with cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4–6 minutes until apples soften and cranberries start to burst. Remove from heat.
03 - Allow baked sweet potatoes to cool until manageable. Cut in half lengthwise. Carefully scoop out most of the flesh leaving about 1/4 inch border to maintain skin structure.
04 - In a bowl, mash the sweet potato flesh. Gently fold in the apple-cranberry mixture and maple syrup until just combined, preserving some texture.
05 - Spoon the filling back into the sweet potato skins. Sprinkle with chopped pecans if using and drizzle with extra maple syrup as desired.
06 - Return filled sweet potatoes to the oven and bake for 10–12 minutes until heated through and tops are golden. Serve warm.
