# Ingredients:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium apple (Honeycrisp or Granny Smith), peeled and diced
03 - ½ cup fresh or frozen cranberries
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons maple syrup
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - Salt, to taste
→ Optional Topping
09 - ⅓ cup chopped pecans
10 - Additional maple syrup, for drizzling
# Directions:
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 - While potatoes bake, melt butter in a skillet over medium heat. Add diced apple and cranberries, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 4 to 6 minutes until apples soften and cranberries start bursting. Remove from heat.
03 - Once cool enough to handle, halve the sweet potatoes lengthwise. Scoop out most of the flesh, leaving a ¼-inch border inside the skins for structure.
04 - Mash the sweet potato flesh in a bowl. Gently fold in apple-cranberry mixture and maple syrup, maintaining some texture.
05 - Spoon the filling back into potato skins. Optionally sprinkle with chopped pecans and drizzle with extra maple syrup.
06 - Return stuffed potatoes to the oven and bake for 10 to 12 minutes until heated through and tops are golden. Serve warm.
