Ingredients
Scale
- 4 large sweet potatoes
- 1 cup fresh cranberries
- 2 medium apples, diced
- 2 tbsp maple syrup or honey
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- Optional: chopped walnuts or pecans for topping
Instructions
- Preheat oven to 400F (200C). Wash and prick sweet potatoes; bake for 45-50 minutes until tender.
- Allow sweet potatoes to cool slightly, then cut in half and scoop out the flesh into a mixing bowl.
- In a bowl, combine sweet potato flesh, cranberries, diced apples, maple syrup, cinnamon, nutmeg, and salt. Mix well.
- Spoon the filling back into the sweet potato skins.
- Place filled sweet potatoes on a baking sheet and bake for an additional 20 minutes until heated through and slightly caramelized.
- Optional: top with chopped nuts before serving for added crunch.
Notes
- Use fresh cranberries for a tart flavor or frozen if off-season.
- Adjust sweetener to taste based on apple sweetness.
- Can be prepared a day ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Method: Baking and stuffing
- Cuisine: American
- Diet: Vegan, Gluten-Free, Healthy
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 250 Kcal
- Sugar: 22g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg