# Components:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium apple (Honeycrisp or Granny Smith), 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
# Method:
01 - Preheat oven to 400°F. Scrub sweet potatoes, dry thoroughly, prick with a fork, and place on a baking sheet. Bake for 45 to 50 minutes until tender when pierced with a fork.
02 - While potatoes bake, melt butter in a skillet over medium heat. Add diced apple and cranberries, sprinkle with 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 - When potatoes are cool enough to handle, cut lengthwise in half. Carefully scoop out the flesh, leaving a 1/4-inch border intact within the skins.
04 - Mash the scooped sweet potato flesh in a bowl. Fold in the apple-cranberry mixture and maple syrup, mixing gently to retain some texture.
05 - Spoon the filling back into the sweet potato skins. If desired, sprinkle with chopped pecans and drizzle with additional maple syrup.
06 - Return filled potatoes to the oven and bake for 10 to 12 minutes until heated through and tops turn golden. Serve warm.
