# 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 tbsp butter
05 - 2 tbsp maple syrup
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp 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, prick with a fork, place on baking sheet, and bake 45–50 minutes until tender.
02 - Melt butter in a skillet over medium heat. Add diced apple, cranberries, cinnamon, nutmeg, and salt. Cook 4–6 minutes until apples soften and cranberries burst, then remove from heat.
03 - Once cool, cut potatoes in half lengthwise. Carefully scoop out flesh, leaving a 1/4-inch border inside skins for structure.
04 - Mash sweet potato flesh in a bowl. Add apple-cranberry mixture and maple syrup; stir gently to maintain some texture.
05 - Spoon filling back into sweet potato skins. Sprinkle with pecans if desired and drizzle extra maple syrup.
06 - Return to oven and bake 10–12 minutes until heated through and tops are golden. Serve warm.
