# 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
# Method:
01 - Preheat oven to 400°F. Scrub sweet potatoes, dry them, prick with a fork, and bake on a sheet for 45 to 50 minutes until tender.
02 - Melt butter in a skillet over medium heat. Add diced apple and cranberries, sprinkle cinnamon, nutmeg, and salt; cook 4 to 6 minutes until apples soften and cranberries burst. Remove from heat.
03 - Allow sweet potatoes to cool enough to handle. Cut lengthwise and scoop out flesh, leaving a 1/4 inch border inside skins.
04 - Mash the sweet potato flesh in a bowl. Gently stir in the apple-cranberry mixture and maple syrup, maintaining some texture.
05 - Fill sweet potato skins with the mixture. Sprinkle with pecans if desired and drizzle with extra maple syrup.
06 - Return filled potatoes to oven and bake 10 to 12 minutes until heated through and tops are golden. Serve warm.
