# 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 and dry sweet potatoes, prick with a fork, then place on a baking sheet. Bake for 45 to 50 minutes until tender.
02 - Melt butter in a medium skillet over medium heat. Add diced apple and cranberries, season with cinnamon, nutmeg, and salt. Cook for 4 to 6 minutes, stirring occasionally until softened and cranberries start to burst. Remove from heat.
03 - Once cool enough to handle, halve the sweet potatoes lengthwise. Scoop out most flesh, leaving a 1/4-inch border intact for structure.
04 - Mash the scooped sweet potato flesh in a bowl. Gently fold in the apple-cranberry mixture and maple syrup, preserving some texture.
05 - Spoon filling back into the sweet potato skins. Optionally, sprinkle with pecans and drizzle extra maple syrup.
06 - Return filled halves to the oven and bake 10 to 12 minutes until heated through and tops are golden. Serve warm.
