# What You'll Need:
→ Sweet Potatoes
01 - 4 large sweet potatoes
→ Filling
02 - 1 medium Honeycrisp or Granny Smith apple, 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
# Steps to Follow:
01 - Preheat the oven to 400°F. Scrub sweet potatoes, pat dry, prick them all over with a fork, then arrange on a baking sheet. Bake for 45 to 50 minutes until tender when pierced with a fork.
02 - While potatoes bake, melt butter in a medium skillet over medium heat. Add diced apple and cranberries, then sprinkle in cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, 4 to 6 minutes until apples soften and cranberries start to burst. Remove from heat.
03 - Once cool enough to handle, cut sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a ¼-inch border inside the skins to maintain structure.
04 - In a mixing bowl, mash the sweet potato flesh. Fold in the apple-cranberry mixture and maple syrup gently, retaining some texture without over-mashing.
05 - Spoon the filling evenly back into sweet potato skins. Optionally, sprinkle with chopped pecans and drizzle extra maple syrup on top.
06 - Return filled halves to the oven and bake for 10 to 12 minutes until heated through and tops are lightly golden. Serve warm.
