# What You'll Need:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium apple (Honeycrisp or Granny Smith), peeled and diced
03 - ½ cup fresh or frozen cranberries
04 - 2 tablespoons butter
05 - 2 tablespoons maple syrup
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - Salt, to taste
→ Optional Topping
09 - ⅓ cup chopped pecans
10 - Additional maple syrup, for drizzling
# Directions:
01 - Preheat oven to 400°F. Scrub sweet potatoes, pat dry, puncture with a fork, and place on a baking sheet. Bake for 45–50 minutes until tender when pierced.
02 - In a medium skillet over medium heat, melt butter. Add diced apple and cranberries, then sprinkle cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 4–6 minutes until apples soften and cranberries start to burst. Remove from heat.
03 - When potatoes are cool enough to handle, halve them lengthwise. Scoop out most of the flesh, leaving a ¼-inch border intact inside the skin.
04 - Mash the sweet potato flesh in a bowl. Fold in the apple-cranberry mixture and maple syrup gently to retain texture.
05 - Spoon the filling back into the potato skins. Optionally sprinkle with chopped pecans and drizzle with extra maple syrup.
06 - Return filled potatoes to the oven and bake for 10–12 minutes until heated through and tops turn golden. Serve warm.
