Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 1 cup fresh cranberries
- 1 large apple, peeled and diced
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping & Seasoning
- 1/4 cup chopped pecans (optional)
- Salt to taste
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the sweet potatoes directly on the oven rack or a baking sheet and bake for 45 minutes or until they are tender when pierced with a fork.
- Prepare Cranberry-Apple Mixture: While the sweet potatoes bake, combine the fresh cranberries, peeled and diced apple, brown sugar, softened butter, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
- Mix Sweet Potato Flesh with Filling: Once baked, allow the sweet potatoes to cool enough to handle. Cut each sweet potato in half lengthwise and scoop out the flesh into a bowl, leaving the skins intact. Mix the sweet potato flesh with the cranberry-apple mixture thoroughly. Season with salt to taste.
- Refill and Bake Again: Preheat the oven to 350°F (175°C). Spoon the sweet potato and cranberry-apple filling back into the sweet potato skins. If using, sprinkle the tops with chopped pecans. Place on a baking sheet and bake for an additional 20 minutes to warm through and slightly toast the pecans.
Notes
- For a vegan version, substitute butter with plant-based margarine.
- If fresh cranberries are not available, frozen cranberries can be used; no need to thaw them first.
- To add extra flavor, you can sprinkle a pinch of ground cloves or allspice to the cranberry-apple mixture.
- Ensure the sweet potatoes are completely tender before scooping for easy filling.
- Chopped pecans add a nice crunch but can be omitted for nut-free diets.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
