# What You’ll Need:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium Honeycrisp or Granny Smith apple, peeled and diced
03 - 1/2 cup fresh or frozen cranberries
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons pure 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
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Wash sweet potatoes, dry, and prick all over with a fork. Arrange on baking sheet and bake for 45–50 minutes until fork-tender.
02 - While potatoes bake, melt butter in medium skillet over medium heat. Add diced apple and cranberries, then sprinkle cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 4–6 minutes until apples soften and cranberries begin to burst. Remove from heat.
03 - When potatoes are cool enough to handle, slice in half lengthwise. Carefully scoop out flesh, leaving a 1/4-inch border inside skins intact.
04 - Mash sweet potato flesh in a bowl. Fold in apple-cranberry mixture and maple syrup gently to retain texture.
05 - Spoon filling evenly into sweet potato skins. If desired, sprinkle with chopped pecans and drizzle extra maple syrup.
06 - Return filled potatoes to oven and bake for 10–12 minutes until warmed through and tops are lightly golden. Serve warm.
