Twice-baked sweet potatoes with apple, cranberry, cinnamon, and pecans for warm, festive flavor.
# 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 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, pat dry, pierce 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. Stir in cinnamon, nutmeg, and salt. Cook for 4 to 6 minutes until apples soften and cranberries start to burst, then remove from heat.
03 - When sweet potatoes are cool enough to handle, slice in half lengthwise. Carefully scoop out flesh, leaving a 1/4-inch border to maintain skin structure.
04 - Mash the sweet potato flesh in a bowl. Gently fold in the apple-cranberry mixture and maple syrup, preserving some texture.
05 - Spoon filling back into 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. Serve warm.
