Servings: 4 servings
Calories: 250kcal
Equipment
- Oven
- baking sheet
- skillet
- fork
- Airtight container
Ingredients
For the Sweet Potatoes
- 4 medium Sweet Potatoes Pick firm, blemish-free ones for the best results.
For the Filling
- 1 cup Cranberries Fresh or frozen; dried cherries can also be used.
- 1 large Juicy Apple Opt for Honeycrisp or Gala apples.
- 2 tablespoon Butter Can be substituted with a dairy-free alternative.
- ¼ teaspoon Nutmeg Provides warm, aromatic spice.
- 1 teaspoon Cinnamon Adds warmth and sweetness.
- 2 tablespoon Maple Syrup Can be swapped with honey or agave nectar.
- ½ teaspoon Salt Enhances overall flavor.
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes until soft.
- Allow the sweet potatoes to cool for a few minutes.
- Melt the butter in a skillet over medium heat. Add the diced apple, cranberries, nutmeg, cinnamon, and salt; cook for 5-7 minutes until tender.
- Stir in the maple syrup and cook for an additional 2 minutes.
- Halve the baked sweet potatoes lengthwise, scoop out the flesh, mash it, and combine with the sautéed filling.
- Fill the sweet potato skins with the mixed filling, topping each with the remaining mixture.
- Bake the stuffed sweet potatoes in the oven for an additional 10-12 minutes until heated through.
Notes
Optional: Top with toasted pecans or walnuts for extra crunch and flavor contrast.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12000IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg
Tried this recipe?Let us know how it was!