# 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 butter
05 - 2 tablespoons 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 to 50 minutes until tender when pierced.
02 - Melt butter in a skillet over medium heat. Add diced apple and cranberries, sprinkle with cinnamon, nutmeg, and salt. Cook, stirring occasionally, 4 to 6 minutes until apples soften and cranberries start to burst. Remove from heat.
03 - Once potatoes are cool enough to handle, halve them lengthwise. Carefully remove most of the flesh, leaving a 1/4-inch border inside the skins to maintain structure.
04 - Mash the sweet potato flesh in a bowl. Gently fold in the apple-cranberry mixture and maple syrup, maintaining some texture.
05 - Spoon the filling back into the sweet potato skins. Optionally top with chopped pecans and drizzle with extra maple syrup.
06 - Return filled potatoes to the oven and bake for 10 to 12 minutes until heated through and tops are golden.
