Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them all over with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are baking, prepare the filling. In a small saucepan, combine the cranberries, diced apple, maple syrup, butter, cinnamon, and nutmeg.
- Cook over medium heat, stirring occasionally, until the cranberries begin to pop and the apples soften, about 5-7 minutes. Remove from heat.
- Once the sweet potatoes are tender, remove them from the oven. Let them cool slightly, then slice each potato in half lengthwise.
- Carefully scoop out most of the flesh from each half, leaving a small border to create a shell. Place the scooped-out sweet potato flesh into a bowl.
- Mash the scooped-out sweet potato flesh with a fork. Stir in the cranberry-apple filling until well combined.
- Spoon the sweet potato mixture back into the potato shells.
- Return the filled sweet potato halves to the baking sheet. Bake for another 10-15 minutes, or until heated through and lightly golden.
- Top with chopped pecans and whipped cream, if desired, before serving.
Notes
You can adjust the sweetness by adding more or less maple syrup to the filling. For a creamier filling, you can add a tablespoon of butter or cream cheese when mashing the sweet potato flesh.