# What You Need:
→ 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 tablespoons butter
05 - 2 tablespoons 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
# How-To:
01 - Preheat the oven to 400°F. Scrub the sweet potatoes, pat dry, prick them with a fork, and arrange on a baking sheet. Roast for 45 to 50 minutes until tender when pierced with a fork.
02 - Melt butter in a skillet over medium heat. Add diced apple and cranberries, then sprinkle cinnamon, nutmeg, and salt. Sauté for 4 to 6 minutes until the apples soften and cranberries start to burst. Remove from heat.
03 - Once cool enough to handle, halve the sweet potatoes lengthwise. Carefully scoop out most flesh, leaving a 1/4-inch border intact inside the skins to maintain structure.
04 - In a bowl, mash the scooped sweet potato flesh. Fold in the apple-cranberry mixture and maple syrup gently to preserve some texture.
05 - Spoon the filling back into the sweet potato skins. Optionally, sprinkle with chopped pecans and drizzle additional maple syrup. Place on the baking sheet and bake for 10 to 12 minutes until warmed through and tops are golden.
