# Ingredient List:
→ 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 (Granny Smith or Honeycrisp), peeled and diced (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:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Scrub sweet potatoes thoroughly and dry them completely.
02 - Pierce each sweet potato several times with a fork. Rub all over with olive oil and season generously with salt and pepper. Arrange on the prepared baking sheet, spacing them evenly.
03 - Roast sweet potatoes for 40–45 minutes, or until very tender when pierced with a knife. Remove from the oven and let cool for 5 minutes.
04 - While the sweet potatoes roast, melt butter in a large skillet over medium-high heat. Add diced apples in a 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 the final minute of cooking. Remove skillet from heat.
07 - Once sweet potatoes are cool enough to handle, cut each lengthwise down the center. Use a fork to gently fluff the interior, pressing ends toward the center to widen the opening.
08 - Spoon the apple cranberry filling generously into each sweet potato, mounding it high. Return filled potatoes to the baking sheet.
09 - Bake for an additional 10 minutes at 425°F, until heated through and the 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 a sprinkle of flaky sea salt, if desired. Serve warm.
