Description
A delightful dish that combines sweet potatoes with cranberries and apples, perfect for fall gatherings.
Ingredients
- 2 large sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 juicy apple, diced
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- Salt to taste
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Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.
- 3. Let the sweet potatoes cool slightly.
- 4. While the sweet potatoes bake, heat a skillet over medium heat.
- 5. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.
- 6. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.
- 7. Stir in the maple syrup and cook for an additional 2 minutes.
- 8. Slice the baked sweet potatoes in half lengthwise.
- 9. Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.
- 10. Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.
- 11. Spoon the sweet potato mixture back into the potato skins.
- 12. Top with the remaining cranberry apple mixture.
- 13. Place the stuffed sweet potatoes back on the baking sheet.
- 14. Bake for another 10-12 minutes, until heated through.