Twice-baked sweet potatoes filled with apple, cranberries, cinnamon, and maple syrup for a warm side.
# What You'll Need:
→ 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 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
# How To Make It:
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 skillet over medium heat, melt butter. Add diced apple, cranberries, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4 to 6 minutes until apples soften and cranberries burst. Remove from heat.
03 - Allow sweet potatoes to cool until manageable. Cut lengthwise and scoop out flesh, leaving a 1/4-inch border inside the skins.
04 - Mash sweet potato flesh in a bowl. Gently mix in apple-cranberry mixture and maple syrup, maintaining some texture.
05 - Spoon the filling into sweet potato skins. Sprinkle with chopped pecans if desired and drizzle additional maple syrup.
06 - Return filled potatoes to the oven and bake for 10 to 12 minutes until heated through and tops are golden. Serve warm.
