Tender baked sweet potatoes filled with caramelized apples, tart cranberries, toasted pecans, warm cinnamon, and maple.
# What You'll Need:
→ Sweet Potato Base
01 - 6 medium sweet potatoes, uniform size
02 - 2 tablespoons olive oil
03 - Salt and black pepper to taste
→ Apple Cranberry Filling
04 - 3 tablespoons unsalted butter
05 - 2 large apples, peeled and diced into ½-inch pieces
06 - 1 cup fresh cranberries
07 - ¼ cup light brown sugar
08 - 1 teaspoon ground cinnamon
09 - ¼ teaspoon ground nutmeg
10 - ¼ teaspoon kosher salt
11 - ½ cup pecans, chopped and toasted
→ Optional Enhancements
12 - 2 tablespoons maple syrup
13 - ¼ cup sliced almonds
14 - Fresh thyme leaves for garnish
15 - Flaky sea salt for finishing
# How To Make It:
01 - Preheat oven to 425°F. Line large baking sheet with parchment paper. Scrub sweet potatoes thoroughly and dry completely.
02 - Pierce each sweet potato several times with fork. Rub all over with olive oil and season generously with salt and pepper. Arrange on prepared baking sheet with even spacing.
03 - Roast sweet potatoes for 40–45 minutes until very tender when pierced with knife. Remove from oven and let cool 5 minutes.
04 - While sweet potatoes roast, melt butter in large skillet over medium-high heat. Add diced apples in single layer and cook undisturbed for 2–3 minutes to caramelize.
05 - Stir apples, then add cranberries, brown sugar, cinnamon, nutmeg, and kosher salt. Cook stirring occasionally for 5–7 minutes until cranberries just begin to burst and apples are golden and tender.
06 - Stir in toasted pecans during final minute of cooking. Remove skillet from heat.
07 - Once sweet potatoes are cool enough to handle, cut each lengthwise down center. Use fork to gently fluff interior, pressing ends toward center to widen opening.
08 - Spoon apple cranberry filling generously into each sweet potato, mounding high. Return filled potatoes to baking sheet.
09 - Bake for additional 10 minutes at 425°F until heated through and filling edges are slightly caramelized.
10 - Remove from oven and rest for 2–3 minutes. Drizzle with maple syrup, garnish with additional toasted pecans, sliced almonds, fresh thyme leaves, and sprinkle of flaky sea salt if desired. Serve warm.
